'Celeriac' on Serious Eats

Vol-au-Vent Filled with Creamy Celeriac & Wild Mushrooms from 'Home Made Winter'

I am firmly of the belief that a good pie crust improves just about any dish, be it savory or sweet. Flaky, crisp, and butter-rich, such a crust can transform many a ho-hum pile of fruit or bowl of stew into exciting new fare. Take the Vol-au-Vent from Yvette van Boven's Home Made Winter, for example. A simple stew of root vegetables, mushrooms, and crème fraîche is good enough on its own; but place it inside a buttery pastry shell, and it turns into an elegant vegetarian main dish. Brightened up with a smidgen of red onion compote, and you'll have a real winter winner on your hands. More

Vol-au-Vent Filled with Creamy Celeriac & Wild Mushrooms from 'Home Made Winter'

I am firmly of the belief that a good pie crust improves just about any dish, be it savory or sweet. Flaky, crisp, and butter-rich, such a crust can transform many a ho-hum pile of fruit or bowl of stew into exciting new fare. Take the Vol-au-Vent from Yvette van Boven's Home Made Winter, for example. A simple stew of root vegetables, mushrooms, and crème fraîche is good enough on its own; but place it inside a buttery pastry shell, and it turns into an elegant vegetarian main dish. Brightened up with a smidgen of red onion compote, and you'll have a real winter winner on your hands. More

French in a Flash: Thick Celeriac Soup with Gruyère

The first thing that hits me about celeriac is the smell. It's like the forest floor and a cabbage patch and a grassy field all at once. It is so intensely vegetal. And let's face it: few vegetables can tread the line between root vegetable and garden vegetable with such success. It has the bulk and heartiness of a potato but the lightness and brightness of a very mild celery. It's gorgeous. More

My Pie Monday: Boar Sausage, Buffalo Chicken, Deep Dish and More!

What a great source of pizza inspiration My Pie Monday is. This week, we've got a broiler-cooked boar sausage pizza from Celeriac, and an awesomely puffy pie cooked on a Big Green Egg from Linebacker U. We have spinach and hot peppers on a pizza from Ohiosfinest, and a Buffalo Chicken pizza from Ev, plus deep dish from Gregg, and more delicious-looking pies from Lila S., Jean B., ESNY1077, Norma427, and Olsonmatt. More

Dinner Tonight: Spaghetti with Thyme-Chile Celeriac Puree

In this recipe, the noodles are draped in a gently spicy and fragrant mash of celeriac—the texture of the pasta plays a starring role. Celeriac, a cousin of celery, is grown for its large root rather than the stalks we all recognize. It has that same wonderful grassy, aromatic flavor. A hit of fresh chile, thyme, and garlic round out the flavor. The puree comes from a Jamie Oliver recipe that uses it as a stuffing for ravioli. (I took the shorter route of simply tossing it with pasta.) More

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