elt butter. Saute the fennel, celery root, potatoes, and apples with the
Peel and halve the celery roots [can also use 2
saute the onions, parsnips and celery until softened, about 4 to
br>While beets roast, peel celery root with a sharp knife and
peel and quarter the celery root. Shred in food processor. Combine with lemon
Wash and peel celery root. This is actually the only tough job. I usually cut the root in half then slice it into 'half moon' shapes and then using a paring knife peel the outer skin off.
Using a food processor or grater shred the celery root.
Mince or crush the garlic and add to the celery root.
Add lemon juice, mayonaise, salt, and pepper to taste and mix to combine.
teamer, cook the potatoes and celery root for 20 mins, or until
alf gone add the diced celery root.
Continue to simmer until
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 in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.
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.
2-15 mins, until the celery root is tender.
To make
Place the celery root in a pan, cover with
00*F.
Peel the celery root and cut it in half
Peel the celery root and dice into 1/2-
hem in wedges. Peel the celery root and cut it in 1
Preheat oven to 425\u00b0F
Trim and peel celery root and cut into 1-inch pieces.
In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
Stir celery root and reduce temperature to 375\u00b0F
Roast celery root, stirring after the 30 minutes, 1 hour more.