This is a journal of my vegetable gardens. Skippy was my first dog and he always thought the garden was his. Even though I do all the work, he always stood by me. I'm located near Boston (in USDA zone 6A). I have a community plot and a backyard vegetable garden. I use sustainable organic methods and try to grow all of my family's vegetables.

Saturday, November 14, 2009

celeriac recipes

skippy and celeriac
Someone asked a while back what to do with celeriac. I thought I start a recipe list.
Here is a nice post from Winter Green Community Farm. As they describe:

Celeriac is descended from wild celery and has a crisp, clean flavor. It can be used in turkey stuffing instead of regular celery and has a good amount of Vitamin C. Try celeriac raw grated into salads or in any recipe that calls for celery. Celeriac can also be boiled or steamed. Peel, slice, and boil for 5-10 minutes or boil whole for 20-30 minutes. Mash and top with butter (tastes incredible with mashed potatoes!). Celeriac can be peeled, chopped, and added to soup or stew or baked (in its skin, then peeled when cool) at 350 degrees for one hour, alone, or with other vegetables in a root bake. Add celeriac to any stir-fry, a gratin dish, or finely chopped in stuffing. Serve steamed and cubed celeriac tossed with a warm balsamic vinaigrette and parsley.

The link has recipes for Celeriac Risotto, Hearty Celeriac Bisque and Celeriac and Butternut Squash Soup.

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Blogger victoria T. said...

Looks like Skippy likes celeriac!!

November 14, 2009 5:44 PM

Blogger kathy said...

I think Skippy was confused by it.

November 14, 2009 9:45 PM

Blogger Kalena Michele said...

A colleague of mine gave me some celeriac out of her garden a few months ago when I visited. It didn't make it to my garden, but we loved it in our chicken soup!

November 14, 2009 11:13 PM

Anonymous Soilman said...

Oo, I'm envious. My celeriac was a disaster – we had a desperately dry summer. I'm having to enjoy other people's celeriac menu suggestions by proxy...

November 15, 2009 5:42 AM

Anonymous Patrick said...

Last night we had a French soup made from roughly equal parts celeriac, jerusalem artichokes and potatoes.

First you boil or steam these things separately until soft, as they all have different cooking times. Peel the celariac first, but otherwise you can do this with or without skins. Be sure to reserve the cooking water.

I personally cook the jerusalem artichoke as above with the skins on, but afterwards mash it with a potato masher, then pick out the large pieces of skin. This gets rid of most of the tougher pieces.

Mash everything together, or puree in a blender/food processor and add enough reserved cooking water to make a soup like consistency.

Serve piping hot in bowls with a pat of butter on top. Add salt and pepper to taste.

November 18, 2009 10:57 AM

Blogger kathy said...

Wow, that sounds interesting. I have never tasted Jerusalem artichokes, but they grow as weeds in my garden. They grow into 10 foot tall plants if I don't watch for them. I'll have to give this a try.

November 18, 2009 2:33 PM


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