saute the onions, parsnips and celery until softened, about 4 to
teamer, cook the potatoes and celery root for 20 mins, or until tender
eat and leave to marinate for 1-2 hours.
Preheat
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.
o the pan and saute for 3-4 mins. Pour in
alf gone add the diced celery root.
Continue to simmer until
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.
elt butter. Saute the fennel, celery root, potatoes, and apples with the
Place the celery root in a pan, cover with
br>While beets roast, peel celery root with a sharp knife and
00*F.
Peel the celery root and cut it in half
Put celery root in a bowl. Pour in
hem in wedges. Peel the celery root and cut it in 1
Peel and halve the celery roots [can also use 2
iquid.
Add the diced celery and onions, cooking unti translucent
Peel the celery root and dice into 1/2-
In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender.
Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender.
Season with the salt and pepper.
uickly, peel and quarter the celery root. Shred in food processor. Combine
ell-coated.
Then add celery root and pear slices in a
Place celery root and leaves, cilantro, and pecans in a large bowl. Whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. Cover and refrigerate for at least 30 minutes before serving.