Celeriac recipes

[slope]

As there's some noise over on another thread - perhaps let's share our faves?

I love celeriac. It's wonderfully versatile. My recipe manager says I have 76 listings!

First up, Anna Jones' easily adaptable 'Braised January roots with orange, chilli and turmeric' = AWESOME/ACE

https://www.theguardian.com/lifeandstyle/2018/jan/29/anna-jones-recipes-for-root-vegetable-winter-stews

[Efrogwr]

I'll try that (and the next one in the same article...)

Mashed celeriac is a good alternative to potatoes. It's just occurred to me that it might work cooked with apples, then mashed.

I can't find your recipe for celeriac and Puy lentils. When did you post it?

[citoyen]

As mentioned in the other thread, I'm a big fan of rémoulade - celeriac cut into fine matchsticks and coated in a dressing of mayonnaise mixed with plenty of mustard and black pepper.

Perfect with sliced cold roast beef in a mini baguette. That was a regular lunchtime favourite from the Café Rive Gauche when I worked near Warren Street.

[Ham]

Making remoulade is possibly the strongest justification for the invention of the spiraliser. Pronouncing remoulade is an interesting shibboleth.

[slope]

I can't find your recipe for celeriac and Puy lentils. When did you post it?

Chunky celeriac & Puy lentil "soup"? Serves 2?

2 tablespoon olive oil
2 clove garlic finely chopped
1 red or yellow onion roughly chopped
1  red pepper cut into largish pieces (optional addition)
300g celeriac peeled and cut to good 1in cubes
1 tablespoon tomato puree
½ a can of chopped toms
pinch dried chilli flakes
200g puy lentils
400ml hot chicken stock (vegetarians may substitute vegetable stock)
salt and freshly ground black pepper
fresh basil leaf to garnish

Directions:

1. Place the olive oil into a saucepan over a medium heat. Add the onion and red pepper and soften, stirring occasionally.

2. Add the garlic and celeriac and stir for a couple of minutes

3. Add the tomato purée, chopped toms and chilli flakes and cook for a further minute.

4. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for circa 20 minutes, stirring occasionally.

5. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl.

Garnish with must have fresh basil and serve.


I think the original recipe was courtesy of Anthony Worral Thompson

[Efrogwr]

I can't find your recipe for celeriac and Puy lentils. When did you post it?

Chunky celeriac & Puy lentil "soup"? Serves 2?

2 tablespoon olive oil
2 clove garlic finely chopped
1 red or yellow onion roughly chopped
1  red pepper cut into largish pieces (optional addition)
300g celeriac peeled and cut to good 1in cubes
1 tablespoon tomato puree
½ a can of chopped toms
pinch dried chilli flakes
200g puy lentils
400ml hot chicken stock (vegetarians may substitute vegetable stock)
salt and freshly ground black pepper
fresh basil leaf to garnish

Directions:

1. Place the olive oil into a saucepan over a medium heat. Add the onion and red pepper and soften, stirring occasionally.

2. Add the garlic and celeriac and stir for a couple of minutes

3. Add the tomato purée, chopped toms and chilli flakes and cook for a further minute.

4. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for circa 20 minutes, stirring occasionally.

5. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl.

Garnish with must have fresh basil and serve.


I think the original recipe was courtesy of Anthony Worral Thompson

EXCELLENT! Thank you very much; that's dinner sorted as soon as I get a celeriac.

[hellymedic]

Mum peels celeriac and cuts into thick (15mm) slices, which she then coats and fries, like fish.

[citoyen]

Making remoulade is possibly the strongest justification for the invention of the spiraliser. Pronouncing remoulade is an interesting shibboleth.

I like your thinking. I’ve never thought of using the spiraliser. I usually use the mandoline.

[citoyen]

Mum peels celeriac and cuts into thick (15mm) slices, which she then coats and fries, like fish.

That sounds amazing. Must try it.

[Vernon]

On a similar note,
https://thehappyfoodie.co.uk/recipes/yotam-ottolenghis-celeriac-steaks-with-cafe-de-paris-sauce/

The sauce makes it.

[ian]

Rémoulade is quite nice. I'd definitely eat a pile of it before meeting anyone here.

[rafletcher]

As mentioned in the other thread, I'm a big fan of rémoulade - celeriac cut into fine matchsticks and coated in a dressing of mayonnaise mixed with plenty of mustard and black pepper.

I too love remoulade, but can never seem to buy a really crisp celeriac to make it. They're always just a little bit softer than ideal.

As a variation I sometimes add chopped hard boiled egg, or carrot matchsticks.

[Zed43]

I like this celeriac risotto with sage, caper and lemon oil. Vegan, but I consider replacing the yeast with parmesan an upgrade.

[slope]

^ like the sound of the risotto. Recipe duly added

Meera Sodha's recipes tend to figure regularly in the Snowdon Towers' kitchen. Here's a couple more:

Celeriac, tofu and crispy kale gado gado. Works very well with tempeh too.

Hasselback celeriac with miso and red onion

[citoyen]

Hasselback Celeriac sounds like a character from Hitchhikers.

Meera Sodha’s recipes are always good though, so I’m tempted to give both of those a try.

The risotto sounds good to me too, shame my wife doesn’t eat rice.

[Efrogwr]

This thread is making my mouth water!

Now, which recipe to try first...

thank you, everybody.

[ian]

It's making my anus tremble.

[slope]

Jansson’s temptation

*uses Abba Grebbestad Ansjovis. ‘Ansjovis’ may sound like they are anchovies, but no. They are small sprats (baby herring), which is a much milder taste than anchovies. The most common use for these, are in ‘Jansson’s Temptation’ – a potato gratin that is usually served on the big occasions like Easter and Christmas. Please don’t make it with regular anchovies though, the flavour will be too overpowering"

Celeriac CAKE?

[Gattopardo]

Love celeriac mash, better than potatoes for sausage and mash.  As others have said sliced and fried like a cauliflour steak.  Also largly grated is great for a risotto.  Mixed in with risotto rice.