Celeriac recipe

[Guest guest]

I finally got round to trying celeriac (celery root). I made Donna's

root vegetable soup from the files, minus the fennel and the barley -

I really enjoyed it and I imagine it will freeze well. I also made

Deanna's Celeriac and Potato Puree. I cut the amounts as I was

cooking for one and half-way through making it I had a sudden need

for comfort food and had a change of heart about the recipe so I

will include my changes as well as Deanna's original recipe. I would

definitely make it again.

Christie

 

Deanna's Celeriac and Potato Puree

1 Celeriac (celery root) 3/4 lb.

Juice of one lemon

2 1/2 cups vegetable stock

3 baking potatoes pealed

3 tablespoons melted butter

1/2 cup milk heated

salt and freshly ground white pepper

1 Tablespoon chopped fresh parsley for garnish

 

Peal celeriac and cut into slices 1/2 inch thick. Place in a bowl

and

add the lemon juice. Immediately toss to prevent the slices from

turning brown.

Pour stock into saucepan, add celeriac slices, bring to a boil over

high heat. reduce the heat to low, cover and simmer until tender,

about 15 min. Drain well in a colander, reserving the cooking

liquid. Put the potatoes in the same saucepan, add water to cover

and bring to

a boil over high heat. Lower the heat, cover and simmer until tender

about 30 min. Drain well.

Put the celeriac and potatoes through a food mill or mash with a

potato

masher. Transfer to a saucepan over medium heat. Mix in the butter

and

then gradually add the warm milk., stirring until the puree is

smooth.

If the puree is too thick thin with some of the reserved cooking

liquid. Season to taste with salt and pepper. Transfer to a serving

dish and garnish with the parsley..Serve hot

 

 

Christie's Celeriac and Potato Mash with Goat's Cheese

 

150g (about ¼) celeriac root

1 large potato

lemon juice

600ml vegetable stock

80 g soft goat's cheese

1 tsp chopped chives

Serves 1

 

Cut celeriac into large diced pieces and sprinkle liberally with

lemon juice. Bring vegetable stock to the boil and add diced

celeriac and peeled and chopped potato, turn down heat and cook

until soft. Mash potato and celeriac together with a little of the

stock, mix in goat's cheese and serve with green veg - I had mine

with broccoli and asparagus. My goat's cheese came with chives, if

not they would be nice added. Use leftover stock as a base for

Donna's root vegetable soup.