Peel the celeriac and cut into rough chunks. Put into boiling salted water and simmer until soft (30 minutes approx). When soft drain it well and mash it roughly with a Potato masher (you don’t have to be too particular as a little texture in the mash is pleasant).
Beat in the butter and cream and season well. This reheats well.
Cook the onions on a medium heat in a large pan for around 5 minutes until they are clear. Add the celeriac, carrot, leek and celery and cook for another 5 minutes. Cover all the vegetable with stock. Put the heat on full until the vegetables are boiling and then reduce to a simmer and fit a lid. Leave to cook for half an hour or until the carrots are soft. Puree the soup in a blender and add 1⁄4 tsp nutmeg, salt and pepper to taste.
Peel the celeriac and cut into roughly chip sized pieces. Fry these gently in a large pan until they are starting to soften. Add all the other ingredients and stir and fry briskly until the juices reduce and coat and glaze the celeriac. You can serve immediately or they reheat excellently.
Preheat oven to 375F. Peel the Celeriac and cut it into 3⁄4 inch cubes. Peel the Carrot and cut into similar sized pieces.
Heat the oil in a large pan and fry the vegetable cubes until beginning to brown. Pour over the honey and lemon and season with salt and black pepper.
Toss the vegetables in this and then pour into a roasting tin (be sure to scrape in all the pan juices). Cook at 375 for about 35 to 40 minutes until soft in the center.
Scattering the vegetables with a little cumin seed or coriander seed as you put them into the oven gives them a lovely subtle spiciness.
Preheat oven to 400ºF. Peel celeriac, rinse and slice into thin even pieces. Toss the celeriac in olive oil so the pieces are evenly coated. Layer the celeriac, partially overlapping, then cover the bottom of the pan. Sprinkle with finely chopped garlic, thinly sliced red onions, rosemary, salt, pepper and mature cheddar. Continue to layer until all ingredients are used. Cover with tin foil and bake for one hour until celeriac is tender. Bake a further 10 minutes without foil to brown top.
Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater. Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
Transfer to a clean kitchen towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible. Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
1 1/2 lbs whole celeriac
1 potato
3 Tbl butter
4-5 cups chicken broth (or vegetable broth)
light cream (optional)
salt & freshly ground pepper
Wash leeks and slice enough of the white and light green parts to make 2 cups. Peel and chop celeriac into 1/2 inch cubes, enough to make 3-4 cups; place in acidulated (lemon) water. Peel and coarsely chop potato; add to celeriac in water.
Melt butter in soup pot, stir in leeks, and cook until wilted. Drain celeriac and potatoes; stir into leeks. Add 4 cups of broth. Bring to boil, reduce heat, cover, and simmer until vegetabes are tender, 20-25 minutes. Pass through a sieve or puree in food processor or blender. If very thick, thin with optional light cream and additional broth. Season with salt and pepper to tast. Makes 8 cups.
Source: From Asparagus to Zuccini
