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Ingredients

• ✓ celery root
• vegetable broth
• heavy cream
• salt
• white pepper
• nutmeg
• parsley
• bread
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a simmer, add celery root pieces, and simmer until soft, about 30 minutes. Drain.
2. 2 Place celery root in a blender and process until smooth. Transfer puree to a pot, add vegetable broth, and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add cream and cook until hot, but don't boil. Season with salt, pepper, and nutmeg.
3. 3 Meanwhile, melt butter in a skillet over medium heat and toast bread cubes until dry and lightly browned, 3 to 5 minutes.
4. 4 Ladle soup into bowls and garnish with chopped parsley and croutons.

By Leckerschmecker

Ingredients

• ✓ celery root
• lemon
• kosher salt
• heavy cream
• butter
• cayenne pepper

Instructions

1. 1 Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
2. 2 Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

By John Mitzewich

Ingredients

• ✓ celery root
• rapeseed oil
• lemon juice
• white wine vinegar
• salt
• black pepper

Instructions

1. 1 Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

By barbara

Ingredients

• ✓ celery root
• olive oil
• yellow onion
• garlic
• broccoli
• broccoli
• potato
• chicken stock

Instructions

1. 1 Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
2. 2 Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
3. 3 Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

By JoCanadian

Ingredients

• ✓ celery root
• mostaccioli pasta
• mayonnaise
• sour cream
• red grape
• turkey
• celery
• romaine lettuce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
2. 2 In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving.
3. 3 To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.

By COCINERADELSLA

Ingredients

• ✓ celery root
• water
• salt
• onion
• white vinegar
• white sugar
• rapeseed oil

Instructions

1. 1 Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion.
2. 2 Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.

By Lydia68

Ingredients

• ✓ celery root
• mayonnaise
• creme fraiche
• lemon
• tarragon
• white sugar
• salt
• black pepper
• cayenne pepper
• apple
• green grape
• walnut

Instructions

1. 1 Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
2. 2 Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
3. 3 Serve immediately or cover and refrigerate for up to 24 hours.

By John Mitzewich

Ingredients

• ✓ celery root
• fennel bulb
• sweet onion
• salt
• black pepper
• granny smith apple
• heavy cream
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
3. 3 Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
4. 4 Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

By Jani Whitsett

Ingredients

• ✓ celery root
• red cabbage
• carrot
• green onion
• olive oil
• apple cider vinegar
• garlic
• balsamic vinegar
• celery seed
• sea salt
• black pepper

Instructions

1. 1 Combine red cabbage, celery root, carrot, and green onions in a large bowl.
2. 2 Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

By Gina Milanese

Ingredients

• ✓ celery root
• butter
• leek
• portobello mushroom
• tarragon
• chive
• panko bread crumb
• gruyere cheese
• all-purpose flour
• heavy cream
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a large frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms release their liquid, about 6 minutes more.
3. 3 Meanwhile, combine bread crumbs and Gruyère cheese in a mixing bowl.
4. 4 Sprinkle flour over the mushroom mixture and stir until absorbed, about 1 minute. Pour in heavy cream slowly while stirring until sauce thickens and turns evenly creamy, about 3 minutes. Add half of the bread crumb–cheese mixture to the pan and stir until the cheese begins to melt, about 2 minutes.
5. 5 Remove from heat and transfer mixture to a greased baking dish. Top with remaining tarragon, chives, and the rest of the bread crumb mixture. Drizzle with a small amount of water to moisten.
6. 6 Bake in the preheated oven until the cheese is bubbly, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ celery root
• yukon gold potato
• turnip
• rutabaga
• parsnip
• salt
• garlic
• butter
• chicken broth
• heavy cream
• thyme
• nutmeg
• cayenne pepper
• olive oil
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
3. 3 Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
4. 4 Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
5. 5 Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
6. 6 Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
7. 7 Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
8. 8 Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
9. 9 Remove from the oven and let rest for 20 minutes.

By John Mitzewich

Ingredients

• ✓ celery root
• parsnip
• carrot
• turnip
• butternut squash
• sweet potato
• olive oil
• salt
• black pepper
• butter
• celery
• sweet onion
• vegetable broth
• half-and-half
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine parsnips, carrots, turnips, butternut squash, celery root, and sweet potato in a large roasting pan. Drizzle with olive oil; season with 1 teaspoon salt and ½ teaspoon black pepper. Toss vegetables to evenly distribute seasonings.
3. 3 Roast in the preheated oven until vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
4. 4 Meanwhile, melt butter in a large pot or Dutch oven over medium heat. Stir in diced celery and onion; cook and stir until onion softened and turned translucent, about 5 minutes. Add vegetable broth; bring to a simmer, uncovered. Stir in roasted vegetables; continue simmering for 10 minutes. Purée soup with an immersion blender until smooth. Stir in half-and-half; season with salt and black pepper. Add more vegetable broth if soup seems too thick.

By LOOSENUP

Ingredients

• ✓ celery root
• cabbage
• onion
• parsnip
• carrot
• rutabaga
• red potato
• salt
• water
• beef brisket
• bay leaf
• ginger
• black peppercorn
• mustard seed
• allspice berry
• clove
• juniper berry
• cinnamon stick
• white sugar
• kosher salt
• water

Instructions

1. 1 Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.
2. 2 Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.
3. 3 Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.
4. 4 Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).
5. 5 Remove brisket to a cutting board and cover tightly with aluminum foil.
6. 6 Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
7. 7 Slice corned beef into thin slices and serve with vegetables.

By Dana Kee