Celeriac

Combine:

• 2.5 cups thinly julienned celeriac (or spiralized)
• 2 TBLS apple cider vinegar
• 2 cups julienned apple

Pour over a whisked dressing of:

• 1/3 cup plain yogurt
• ¼ cup mayo
• 1 TBLS Dijon mustard
• salt and pepper to taste

Toss and enjoy! 

1-2 tbls lemon juice
1 celery root, trimmed and peeled
¼ cup mayonnaise
1 tbls Dijon mustard
2 tsp chopped fresh parsley
Pinch of ground black pepper

Pour lemon juice into a bowl. Cut the peeled celeriac into 1/8-inch matchsticks and immediately toss in the lemon juice to prevent browning. In a small bowl combine remaining ingredients. Add celeriac and refrigerate for several hours to blend flavors. Serves 2-4.

Availability: October-March

Storage tips: Refrigerate in a plastic bag. Celeriac should store for at least a month.

How to eat: Celeriac is also known as celery root. It’s a root vegetable that tastes like celery and serves as a good substitute for celery. Its great prepared in a mash with other root vegetables or put into a winter soup. Roasting along with other root vegetables is also a great way to bring out celeriac’s flavor.

4 tablespoons butter
1 medium onion, chopped
1 lb. celeriacs, peeled & chopped
2 cups chicken broth
¼ cup chopped almonds
1/8 teaspoon nutmeg
1 tablespoon lemon juice
salt & pepper
¼ cup cream

Sauté onion in butter on low heat until tender.  Add chicken broth, almonds, and celeriac.  Cover and simmer until tender, about 20-30 minutes.  Puree; then add nutmeg, lemon juice, salt and pepper.  Gradually stir in cream and re-warm soup, but do not boil.

• 1 lb celeriac, peeled, cut into ½- ¾” cubes
• 1 lb daikon radish, cut into ¾” cubes
• 3 TBLS olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried rosemary

Preheat oven to 325. Toss all ingredients in a large bowl. Spread single layer on a baking sheet and roast until tender, about 1 hr 15 min.  Stir once or twice part way through to prevent sticking.