Recipe for Celeriac please?

Question

particulary would like recipe for the way it is served in salads in Belguim and France, other ideas welcomed.

Answer 1

1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
Salt and freshly ground pepper
1/2 tart green apple, peeled, cored, chopped*

Answer 2

Celeriac is a delicious yet often ignored vegetable. It needs to be scrubbed well and then have all the tough peel removed with a good sharp knife. When you cut the celeriac, the flesh darkens in contact with air, so immediately place the cut pieces into water and lemon juice until final preparation.

4-6 servings 15 min 15 min prep

4 cups julienned celeriac
2 tablespoons olive oil
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
3/4 cup sour cream or yogurt
salt and pepper
2 tablespoons light cream or milk

Answer 3

Grate coursely. Sprinkle with salt and lemon. Celeriac goes brown when exposed to the air. Hence the lemon.
Sir in some mayonais with pepper and caraway seeds. Or you could use creme-fraiche for a healthier version, with a bit of horse radish to give it a bit of oomph!

Answer 4

3 medium celeriac
1/2 c heavy whipping cream
1/2 cup mayonnaise
1 tsp prepared mustard

peel until white part shows then cut into very thin juliene strips

in a bowl whisk the cream, mayo, and mustard together

fold in celeriac and let chill

you can also had some vinegar for a little zip or even sage or tarragon

Answer 5

Celeriac gratin - Ingredients 1 celeriac, peeled 55g/2oz unsalted butter 2 garlic cloves, peeled and crushed salt and freshly ground black pepper 290ml/½ pint milk 150ml/5fl oz double cream fresh chives, to garnish Method 1. Carefully slice the celeriac very thinly using a sharp knife or on the fine setting on a mandolin. 2. Gently melt the butter in a frying pan and add the garlic cloves to the pan. 3. Add layers of the celeriac to the pan, seasoning in between each layer. 4. Pour the milk and cream into the pan. Simmer gently for 8-10 minutes or until the celeriac is tender. 5. Transfer to a serving plate and garnish with chives. Serve.

Answer 6

I like it, sliced and pan fried or baked at a high temprature in the oven on a foil lined sheet pan... in a little olive oil, salt and pepper with something like endive or redicchio or even Fennel. maybe with some onion or shallot? I almost always mix it with other root vegetables as it can be a bit strong sometimes on its own.

Eat it soft, on crusty bread! Like a vegetable pannini.

Answer 7

It makes a great soup. It's also nice mashed as an alternative to mashed potato.

Answer 8

Yuk! Gross! Why would you want to?