br>While beets roast, peel celery root with a sharp knife and cut
he rosemary, thyme and juniper with plenty of black pepper. Rub
iquid.
Add the diced celery and onions, cooking unti translucent
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.
Place the potatoes and celery root in a large heavy saucepan.
(I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
Cover with water and season liberally with salt and pepper.
Cover and cook over medium-high heat until water boils.
Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
Drain, and mash the vegetables with a potato masher or a large fork.
Mix in cream.
Adjust seasoning with additional salt and pepper.
place potatoes celery root and garlic in a pot and cover with water to 1\" over potatoes.
boil then reduce heat to simmer cook till potatoes are tender about 20 minutes.
drain vegetables mash or beat till smooth.
beat in cream butter(6table) salt and pepper.
stir in chives.
add additional butter we used 4 tablespoons to finish off a stick and it was great for us.
saute the onions, parsnips and celery until softened, about 4 to
Peel and halve the celery roots [can also use 2
Place the celery root in a pan, cover with a little water, place the
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.
Saute the fennel, celery root, potatoes, and apples with the 1 1/2
teamer, cook the potatoes and celery root for 20 mins, or until
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.
2-15 mins, until the celery root is tender.
To make
ell-coated.
Then add celery root and pear slices in a
e Kabocha squash in half with a very sharp knife,
alf gone add the diced celery root.
Continue to simmer until
Put celery root in a bowl. Pour in
00*F.
Peel the celery root and cut it in half
nd quarter the celery root. Shred in food processor. Combine with lemon juice