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

Serious Eats Kate Williams Post a comment

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

Serious Eats Kerry Saretsky 2 comments

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

Dinner Tonight: Curried Celeriac Soup

Serious Eats Blake Royer 1 comment

"You've made ugliness beautiful" is Mark Bittman's promise for this recipe. And he's right: the gnarly, knobby look of celeriac (a.k.a. celery root) is pretty unconvincing when you first see it at the market. But inside is the smooth white flesh that can become a luxurious soup. More

Dinner Tonight: Spaghetti with Thyme-Chile Celeriac Puree

Serious Eats Blake Royer 1 comment

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

French in a Flash: Apple Celeriac Remoulade with Crab

Serious Eats Kerry Saretsky 9 comments

The earthy, grass taste of celeriac is matched with the sweet-tart twang of Granny Smith apples, and the creamy, mustardy bite of remoulade sauce. Paired with meaty chunks of briny jumbo lump crab meat, this salad is light and fresh and unexpected. More

Autumn Celeriac (Celery Root) Puree

Serious Eats The Serious Eats Team Post a comment

[Photograph: Sarah Shatz]... More

Celeriac Potato Pancakes with Apple Crème Fraîche

Serious Eats Kerry Saretsky 6 comments

I always figured that if Hanukkah Harry really existed, he would wear a latke as his yarmulke. Latkes are potato pancakes, usually about the size of a silver-dollar flapjack at IHOP--but thicker, and made from potatoes cooked golden and crisp... More

Sunday Night Soups: Perla Meyers' Celeriac Soup of '73

Serious Eats The Gurgling Cod 2 comments

The final Sunday Night Soup of the year features a visit by the Titans of Tennessee to the Colts of Indianapolis. As it happens, these are the Gurgling Cod’s two least favorite NFL franchises. The Titans deliberately injured Patriot safety... More

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