About Celeriac

Celeriac is an delicious knobby yet underrated root vegetable. Celeriac has several different names including celery root, turnip-root celery, or knob celery. Celeriac can be roasted, stewed, blanched, or mashed. To prepare you celeriac you want to peel your celeriac; we suggest using a pairing knife rather than a peeler to do this.


Celery Root-Parsnip Latkes


from The New York Times

  • 1 pound celery root, peeled and grated
  • 1 pound parsnips, peeled and grated
  • 1 medium onion, peeled and grated
  • 1 ¼ cups matzo meal
  • ¾ cup chopped Italian parsley
  • 5 large eggs
  • 1 tablespoon kosher salt, more for serving
  • ¾ teaspoon cracked black pepper
  • Safflower oil

Place grated celery root, parsnips and onion in a large bowl. Sprinkle in matzo meal and toss mixture together with your hands. Add parsley, eggs, salt and pepper and combine again using your hands until ingredients are incorporated.

Heat 2 tablespoons oil in a large sauté pan over medium-high. Take a heaping tablespoon of the mixture and flatten between your palms. Fry latkes, without moving them, for 4 to 5 minutes, checking that they don’t over-brown. (You should be able to fry them in batches of 11 to 12, depending on pan size.) Flip latkes, turn heat down to medium-low and fry another 4 minutes, or until well browned and tender. Transfer to a baking sheet lined with paper towels. Sprinkle with additional salt. Serve warm.

 Garlic & Herb Celeriac Fries


from My Fussy Eater

  • 1 celeriac
  • 2 tbsp oil (olive oil or coconut oil works best)
  • 2 tsp oregano
  • 1 clove garlic, crushed
  • salt and pepper
  • 4 stalks of rosemary

Preheat the oven to 400 F.

Peel and cut the celeriac in wedges or fries. Fill a pan with cold water and add the celeriac. Bring to the boil, drain the fries and allow them to steam dry. Add the oregano, garlic, salt and pepper and mix well.

Heat the oil on a baking tray in the oven. When the oil is hot, remove from the oven and add the fries to the tray. Top with the rosemary stalks and return the tray to the oven for 35-40 minutes.

Celeriac, Potato, Leek, and Apple Soup


from The New York Times

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
  • Salt to taste
  • 2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)
  • 1 large russet potato (about 3/4 pound), peeled and diced
  • 2 granny smith or braeburn apples, cored, peeled and diced
  • 2 quarts water, chicken stock, or vegetable stock
  • A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached
  • Freshly ground pepper to taste

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.

Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

Celeriac Rémoulade

from The New York Times

Cooking Time: 20 minutes

Yield: 4 servings

  • 1 big or 2 small celeriacs
  • 1 egg
  • 2 teaspoons Dijon mustard, or more to taste
  • Salt and freshly ground black pepper
  • 1 tablespoon sherry vinegar, white wine vinegar, or freshly squeezed lemon juice, or more to taste
  • ½ cup olive oil
  • ½ cup neutral oil, like grape seed or corn
  • Chopped parsley for garnish

This is the hard part: trim the celeriac. You must be fearless and ruthless, but conservative. Cut off the top of the less squiggly end, and then cut down along the sides, following the contour of the root and taking as little of the flesh as possible. You will find much of the bottom part comes off more easily than you’d imagine. When you’re nearly done, use a paring knife to trim out as much of the brown skin as you can — but don’t worry if you leave a few bits. Julienne by hand (you’re a better man than I, if you do!) or with the grating disk of a food processor, which will take no time at all. Sprinkle with a little salt and put into a serving bowl.

To make the mayonnaise in the food processor: Put the egg, mustard, salt, pepper and acid in a food processor (preferably with a small bowl) and turn on the machine. While it’s running, add the oil in a slow, steady stream. (Most food processors have a hole in the feed tube for this purpose; you can just dump all the oil in the feed tube. Amazing.)

To make the mayonnaise by hand: Put the egg, mustard, salt, pepper and acid in a medium bowl. Beat together with a wire whisk or a fork. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated. You’ll notice when a thick emulsion forms, then you can add the remaining oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.

Taste and adjust the seasoning. For this dish, the mayonnaise should be a little thin, so add a tablespoon or 2 of water, again with the machine running or whisking by hand. Use immediately or refrigerate for about a week.

Combine the julienned celeriac with enough mayonnaise to bind; you won’t use the whole cup. Stir in some parsley and garnish with a little more. Serve.







Have a Question?

email Lacey@warnerfarm.com
or call 413-665-8331

Warner Farm
23 S. Main Street
Sunderland, MA 01375

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