15 celery root recipes

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

Turn on the wok and try this scrumptious recipe that you will want to make every single week.

Indian-spiced carrots and spinach with turmeric, ginger, fresh coconut, and coriander. Vibrant vegetarian side dish ready in 30 minutes for healthy weeknight meals.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

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.

Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.

Sri Lankan-style chicken curry with ginger, garlic, curry powder, cumin, and creamy coconut. Loaded with vegetables and simmered until rich and fragrant.

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.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

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.

Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.

Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.

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.

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

Cheese pasties, hand-held British turnovers stuffed with sharp cheddar and diced root vegetables (turnip, carrot, leek, celery) in a flaky butter shortcrust, warmed with mace and cayenne. Crimped, baked golden, and even better the next day.