Celeriac is also known as celery root, turnip-rooted celery or knob celery. Celeriac may be used raw or cooked. It has a tough outer surface which is sliced off before use. Celeriac has a dense white flesh and has a mild celery flavor. It is often used as a flavouring in soups and stews. It can also be used raw in salads, mashed, and roasted.

Celeriac and Apple Salad with Creamy Mustard Dressing

2 Tbs lemon juice
1 Tbs Dijon mustard
3 Tbs extra virgin olive oil
2Tbs plain yogurt
1 Tbs minced fresh parsley leaves
Salt and freshly ground black pepper
1 lb celeriac
1 medium Granny Smith apple

Mix the lemon juice and mustard together in a small bowl. Whisk in the oil until dressing is smooth. Whisk in the yogurt and parsley. Add salt and pepper to taste.  Cut a thin slice from either end of the celeriac. Place the celeriac on a cutting board and cut around the root to remove the skin as if removing the peel and pith from an orange to expose the flesh. Cut the peeled celeriac into chunks. Quarter and core the apple, but do not peel.  Shred the celeric and apple in a food processor. Place them in a large bowl and toss with the dressing. Serve immediately or refrigerate up to 2 hours and serve chilled. (Serves 6)

Celeriac with Brown Butter

1 lb whole celeriac
Blanc (recipe below)
3 Tbs butter
1 ½ Tbs chopped onions

Peel celeriac and cut into small wedges. Place in water with a little added lemon. Drain and boil celeriac in blanc for approximately 8 minutes until just tender. Drain and place on a warm serving platter. Cook butter in a pan until golden brown, then add onions and toss with butter for 1 minute. Watch closely so butter does not burn. Pour butter over celeriac. (Serves 4)

Blanc:

¼ cup flour
1 qt water
2 Tbs lemon juice
1 Tbs butter
1 tsp salt

Place flour in a saucepan and gradually whisk in water. Add lemon juice, butter and salt. Boil for 2 minutes. (Makes 1 qt)

Celeriac, Potato and Cheese Gratin

2 Tbs butter
1 lb whole celeriac
3 large potatoes
Salt and freshly ground pepper
2 cups grated Gruyére cheese
1 cup chicken broth

Butter 1 ½ quart casserole. Peel celeriac and cut into 1/8 inch slices and place in water with a little added lemon juice and set aside. Peel and slice potatoes into 1/8 inch slices. Layer potatoes, drained celeriac and cheese in the following order: 1/3 potatoes in the dish, cover with 1/2 the celeriac, sprinkle on some salt and pepper, and cover with 1/3 of the grated cheese. Repeat layering, ending with potatoes, and reserving the last third portion of cheese. Salt and pepper the top and dot with butter. Pour in broth, cover and bake for 4-5 minutes, then uncover and sprinkle remaining cheese on top. Bake 15 more minutes. (Serves 4-6)