Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.
Place celery root and lemon juice in boiling salted water in a large saucepan. Cook, covered, over medium heat until tender, 15 to 40 minutes, depending on the size of the root. Drain. Mix butter and cream in a large mixer bowl. Add celery root. Beat until fluffy, about 10 minutes. Taste and adjust seasoning. Sprinkle with nutmeg. Makes 4 servings.
saute the onions, parsnips and celery until softened, about 4 to
ver medium heat.
Add celery root, apples, and onion. Cook until
elt butter. Saute the fennel, celery root, potatoes, and apples with the
In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves.
Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.
start the puree.
In a large saucepan, combine celery root, peeled garlic
hem in wedges. Peel the celery root and cut it in 1
br>While beets roast, peel celery root with a sharp knife and
Preheat oven to 350 degrees.
Steam celery root until tender, about 20 minutes.
In a food processor combine steamed celery root, 4 tablespoons butter, sour cream, cream cheese, salt and pepper. Pulse and procees until smooth. Stir in 1/2 cup of the green onions.
Spoon puree into a baking dish. Dot top of casserole with remaining 2 tablespoons butter. Sprinkle with remaining green onions and both cheeses.
Bake 30 minutes, or until cheses are bubblky. Serve hot.
Place potatoes and celery root into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.
Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.
teamer, cook the potatoes and celery root for 20 mins, or until
alf gone add the diced celery root.
Continue to simmer until
ater to a simmer, add celery root pieces, and simmer until soft
icer.
Preparation.
Combine celery root, parsnips, and potato in large
Peel and halve the celery roots [can also use 2
00b0F. Cook the potatoes and celery root in plenty of boiling, salted
ell-coated.
Then add celery root and pear slices in a
Heat the butter and oil in a large saucepan with a well fitting lid. Add the onion and cook until soft. Add the celery root and potato to the pan and stir well. Cook covered over medium low heat for 10 mins, shaking the pan from time to time. Add the apple and the chicken stock, bring to a boil and simmer uncovered for 15 mins. Add the crumbled cheese and stir. Serve in bowls sprinkled with the rest of the cheese.
Preheat oven to 325\u00b0F. Grease a shallow ovenproof dish. Arrange potatoes and celeriac in alternate layers in the prepared pan, finishing with a layer of potatoes. Heat cream and milk with garlic and rosemary until just simmering. Remove from heat, season then pour over potatoes and celery root. Mix cheese and breadcrumbs and sprinkle over top. Dot with butter, cover loosely with foil and bake for 1 1/2 hours. Remove foil for the final 30 mins.