Recipes with celeriac root

Apple and celery root puree is an unusual combination of flavors. Perfect with braised meat!

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Granny Smith Apple-Onion Soup with Celery Root recipe

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.

Spicy and meaty - ideal to worm you up when there is cold outdoor.

Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.

A delicious way to use up your leftover turkey. Enjoy :)

Piquant pork with horseradish: cubed pork simmered in a vinegar-caraway broth with celeriac, carrot, and clove-studded onion, finished with a bracing horseradish topping. Classic Central European comfort.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Traditional Italian mixed-meat broth (brodo di carne mista) made with chicken, beef short ribs, and veal bones. A slow-simmered foundation for tortellini in brodo, minestrone, risotto, and countless Italian soups and sauces.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Whole grilled sea bass over a raw winter slaw of julienned carrot, parsnip, and celeriac with toasted walnuts and champagne vinegar. Bistro-style dinner for two in 30 minutes.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Turkey pasta salad with red grapes, celery, and creamy mayo-sour cream dressing over mostaccioli. An easy cold lunch or potluck side that turns leftover holiday turkey into something genuinely crave-worthy.

Swiss kuttle soup from Ticino: a rustic Alpine tripe soup with carrots, leeks, celeriac, cabbage, bacon, red wine, and parmesan. Old-country comfort food at its most honest.

Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.

All root vegetables can be sautéed. However, because of their density they must be cut into thin slices or a small dice. If not, the exteriors will burn before the center is cooked.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Eingemachtes Kalbsfleisch, traditional German veal in a creamy lemon-and-egg-yolk-thickened gravy. A classic Swabian comfort dish served over potato dumplings or pasta.

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Hammelsuppe is a traditional German mutton soup simmered with celeriac, leeks, carrots, and potato dumplings, finished with farina and egg yolk for a rich heirloom bowl.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

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Broiled salmon plated with silky celery root puree, dry mushroom puree, and a bright parsley cream. A restaurant-style dinner worth the extra pots.

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

Caribbean guisado loaded with pumpkin, yucca, chickpeas, and pinto beans, slow-roasted with 16 cloves of garlic and fresh cilantro until the vegetables melt into a thick, fragrant sauce.

Root vegetable bake: butternut squash, celeriac, carrot, potato, and turnip simmered tender, mashed smooth, then topped with golden caramelized onions and baked until crusty. Holiday-table ready.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Celeriac and apple salad with yogurt, red onion, and a blender honey mustard vinaigrette, served on spinach with radishes. A bright, bistro-style salad in 15 minutes.

Pichelsteiner is a hearty Bavarian layered stew of pork, beef, and mutton slow-cooked with potatoes, carrots, celeriac, and leeks in beef stock. A rustic German classic that gets better the next day.

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.

Dutch green split pea soup (erwtensoep) with kielbasa, leeks, celeriac, potatoes, and Canadian bacon. A thick, hearty traditional Dutch pea soup simmered low and slow.

Boerenkaas soup is the Dutch farmer cheese soup with cauliflower, potato, and celeriac broth crowned with toasted bread and bubbling Gouda. Like French onion meets vegetable chowder.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

This is a very healthy soup, with several kinds of vegetables and seasonings, nutritious and tasty.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.