Celeriac

Chicken salad with celeriac and apples

You can also make this recipe with tuna fish or a meat substitute such as tofu.

2 c. cooked chopped chicken meat
½ c. peeled grated celeriac
½ c. grated carrot
½ chopped apple
¼ c. chopped red onion
½ c. chopped toasted almonds or walnuts
2 tbs. mayonnaise
1 tbs. Dijon or whole grain mustard
salt and pepper to taste
2 tbs. chopped parsley, optional

Combine chicken, celeriac, carrots, apple, onion and nuts in a medium sized bowl. Stir in the mayonnaise and mustard. Season with salt and pepper to taste and garnish with parsley if using. Serve on toast or a bed of salad greens. Serves 2-3.

Sauteed kale with leeks and celery root

1 bunch kale, cut into thin ribbons
2 medium leeks
2 c. grated celery root
½ c. vegetable or chicken stock or water
1 tbs. butter
1 tbs. olive oil
1 tsp. salt
½ tsp. black pepper
½ tsp. dried sage
½ tsp. dried marjoram or thyme

Trim away the roots and any discolored leaves from the leeks. Slice the leek lengthwise about ¾ of the way through. Spread the layers of the leek open and wash thoroughly. Cut the leek entirely in half and cut into slices, including the dark green leaves.

Heat the butter and oil in a large skillet. Saute the leek with the dried herbs and a few pinches salt and pepper until tender, about 5 minutes. Add the the kale and saute 2-3 minutes, then add the celery root and stir well. Add the stock and cover the pan, allowing the vegetable to steam until tender, about 3 minutes more. Remove lid and allow any excess moisture to evaporate. Add remaining salt and pepper. Serves 3-4.

Potato, Leek and Celery Root Soup

4-6 c. vegetable or chicken stock
2-3 celery root bulbs, about 1 lb.
2 lbs. potatoes
2 medium sized leeks or onions
4 garlic cloves, chopped
2 tbs. olive oil or butter
¼ c. white wine
1 bay leaf
salt and pepper to taste
¼ c. half and half or cream

Scrub the potatoes and celery root, peel if desired and chop into small cubes.
In a large soup pot, sautee leeks or onions in butter or oil with a few pinches of salt and pepper, about 5 minutes until translucent. Add garlic and wine and cook until nearly dry. Add potatoes and celery root, stirring well, then add 4 c. stock and bay leaf. Cook for 30 minutes until vegetables are very soft. Puree half the soup in a blender or food processor, or mash with a potato masher. Return to pot, thin with more stock to the desired consistency, and simmer another 10 minutes. Season with salt and pepper to taste. Remove from heat, and stir in the cream just before serving.

Winter Salad with Celeriac, Beets and Apples

3 cups mesclun mix
3 cups baby spinach
½ medium celeriac bulb, shredded
1 small-medium beet, shredded
1 apple, chopped into small pieces
2 oz. crumbled chevre (optional)
¼ cup toasted walnuts (optional)
to taste- olive oil, balsamic vinegar, sea salt, black pepper

Put greens in a large salad bowl, drizzle with oil and vinegar, shake on salt and pepper. Toss well. Sprinkle on grated celeriac and beets, apples, cheese and nuts. Stir in toppings, or leave them scattered on top of salad. Serves 6.