Celeriac Recipes

  Printable Cookbook

Creamed Celeriac

Celeriac Mash

Celeriac, Carrot and Chilli Soup recipe

Pear and Celeriac Soup recipe

Creamed Celeriac

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Peel and cube celeriac into chunks

Fry in a little olive oil for a couple of minutes with some garlic

Cover with chicken or vegetable stock and simmer until soft

Stir in a couple of tablespoons of cream and serve

Delicious!

Celeriac Mash

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Peel and cube celeriac into chunks

Peel an equal quantity of potatoes

Cook both vegetables in boiling water until tender

Drain well

Heat a little milk and butter in a pan, add to vegetables, mash and season

Children adore this and do not realise what they are eating!

Celeriac can also be cut into thin slices and served in salads with a dressing

Celeriac, Carrot and Chilli Soup recipe

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1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1 red chilli, deseeded and finely chopped, optional
1 celeriac, peeled and diced
500 g carrots, peeled and diced
250 g celery, sliced
1.8 litres vegetable or chicken stock
15 g fresh coriander, roughly chopped
freshly ground black pepper

 Heat the oil in a large saucepan and cook the onion until softened. Then
add the garlic and red chilli and cook for a further minute.
Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander.

Bring to the boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes. Liquidise or blend the soup in a processor until smooth. Return the soup to a clean saucepan, season to taste and warm through before serving, finally sprinkle with coriander.

Pear and Celeriac Soup recipe

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1 tbsp vegetable oil
1 onion, peeled and chopped
2 garlic cloves, finely chopped
1/2 x celeriac, approximately 300 g in weight, peeled and roughly chopped
2 x 300 g tubs fresh vegetable stock
2 ripe and ready confrence pears, peeled, cored and thinly sliced
2 bay leaves
salt and freshly ground black pepper
single cream to serve
chopped chives to serve

Heat the oil in a large saucepan over a moderate heat. Next fry the onion and garlic for approximately 3 - 4 minutes until translucent. Add the celeriac to the pan and cook for a further 5 minutes, stirring occasionally.
Add the stock, pear slices, bay leaves and bring to the boil, reduce and simmer for 15 - 20 minutes. Remove the bay leaves and liquidise the soup in a blender or food processor. Return to the pan and heat gently, season and stir in a little cream to taste.

Sprinkle with chopped chives and serve on its own for a starter or with crusty bread for a main meal.