Type what you have

Ingredients

• ✓ celeriac
• olive oil
• apple cider vinegar
• yellow mustard
• dijon mustard
• honey
• salt
• pepper
• beet
• carrot
• apple

Instructions

1. 1 Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
2. 2 Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.

By lynzee

Ingredients

• ✓ celeriac
• potato
• heavy cream
• butter

Instructions

1. 1 Place celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 12 minutes. Add potatoes and continue boiling until vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for 1 to 2 minutes.
2. 2 Return vegetables to the pot and stir over medium-high heat until liquid is no longer pooling from vegetables. Remove from heat.
3. 3 Add cream and butter; mash with a potato masher until almost smooth.

By Kristin Boraas

Ingredients

• ✓ celeriac
• potato
• heavy cream
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.

By Capucine

Ingredients

• ✓ celeriac
• sour cream
• dill weed
• salt
• black pepper

Instructions

1. 1 Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
2. 2 Mash together celeriac, sour cream, and dill in a large bowl with a potato masher until smooth. Season with salt and pepper.

By LizardLover2009

Ingredients

• ✓ celeriac
• water
• lime juice
• vegan mayonnaise
• brown mustard
• horseradish
• olive oil
• salt
• black pepper

Instructions

1. 1 Put celery root in a bowl. Pour in water and lime juice. Mix and let sit for 20 minutes.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Make the mayo sauce. Mix together vegan mayonnaise, mustard, and horseradish powder. Keep covered in the refrigerator until needed.
4. 4 Drain the celery root sticks, dry, and place back into a bowl. Drizzle oil over the fries and season with salt and pepper. Toss to coat evenly.
5. 5 Add celery root to the air fryer basket. Cook, checking for doneness halfway through, about 10 minutes. Shake the basket and continue cooking until fries are crisp and browned, about 8 minutes more.
6. 6 Serve fries immediately with vegan mayo on the side.

By Buckwheat Queen

Ingredients

• ✓ celeriac
• carrot
• onion
• garlic
• herbes de provence
• salt
• black pepper
• chicken broth
• olive oil
• heavy cream
• truffle oil
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine celeriac, carrots, onion, and garlic in a large bowl. Sprinkle with Herbes de Provence, salt, and pepper. Drizzle with olive oil and stir to combine evenly. Spread out vegetables on the prepared baking sheet.
3. 3 Roast vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, about 40 minutes total.
4. 4 Place roasted vegetables into a high-powered blender. Add 4 cups chicken broth and blend on high speed until smooth, about 1 minute.
5. 5 Pour mixture into a large saucepan over medium heat. Add remaining chicken broth and heat, stirring, until warmed through. Stir in heavy cream. Ladle soup into bowls and garnish with a light drizzle of truffle oil and a sprinkling of green onions.

By France Cevallos

Ingredients

• ✓ celeriac
• olive oil
• onion
• potato peeling
• carrot
• mushroom
• butternut squash
• salt
• water

Instructions

1. 1 Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
2. 2 Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
3. 3 Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

By the allrecipes staff

Ingredients

• ✓ celeriac
• gammon
• split pea
• pork belly
• leek
• onion
• carrot
• sausage
• celery leaves
• salt
• black pepper

Instructions

1. 1 Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
2. 2 Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
3. 3 Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
4. 4 Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
5. 5 Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
6. 6 Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

By SandraS

Ingredients

• ✓ celeriac
• olive oil
• salt
• black pepper
• tomato paste
• tomato sauce
• apple cider vinegar
• harissa
• brown rice syrup
• coriander
• garlic powder
• onion powder
• sea salt
• water

Instructions

1. 1 Preheat the oven to 225 degrees F (99 degrees C). Line a large baking sheet with aluminum foil and place in the oven to preheat.
2. 2 Place celeriac in a bowl; drizzle olive oil over and season with salt and black pepper. Toss fries to coat evenly.
3. 3 Remove baking sheet from the hot oven. Transfer fries to the baking sheet in a single layer with some space between them.
4. 4 Bake in the preheated oven for 20 minutes.
5. 5 While fries bake, combine tomato paste, tomato sauce, apple cider vinegar, harissa, brown rice syrup, coriander, garlic powder, onion powder, and sea salt in a small bowl. Stir to combine until smooth. Add water, 1/4 teaspoon at a time until desired consistency. Set ketchup aside.
6. 6 Remove fries from oven and increase oven temperature to 450 degrees F (230 degrees C). Flip fries and return baking sheet to the hot oven. Bake until crispy, about 15 minutes more.
7. 7 Serve celery root fries with harissa ketchup.

By Buckwheat Queen

Ingredients

• ✓ celeriac
• pork loin roast
• salt
• black pepper
• paprika
• caraway seed
• grainy mustard
• vegetable oil
• onion
• carrot
• spring onion
• water
• butter
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
3. 3 Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
4. 4 Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
5. 5 Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
6. 6 Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
7. 7 Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

By Allrecipes Member

Ingredients

• ✓ celeriac
• dill
• egg
• all-purpose flour
• heavy cream
• pepper
• salt
• lemon juice
• sugar
• vegetable bouillon
• potato
• beet stem
• beet leaf
• beet
• water
• leek
• parsnip
• carrot

Instructions

1. 1 Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
2. 2 Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
3. 3 Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

By Olenka

Ingredients

• ✓ celeriac
• swiss cheese
• bread
• pepper
• salt
• cajun seasoning
• parsley
• paprika
• garlic
• vegetable broth
• red wine
• beef broth
• sweet onion
• butter
• olive oil
• butter
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. 2 Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. 3 Preheat the oven broiler.
4. 4 Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. 5 Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

By Cassandra