by dsavastio | Jan 3, 2011 | Recipes
Adapted from www.food52.com Serves 4 Celery root really gets a chance to shine in this recipe. The combination of celeriac and potatoes is truly delightful! 1 pound russet potatoes, peeled 1 small onion 1 celery root, peeled (about 1 pound) 2 eggs 3 tablespoons flour...
by dsavastio | Oct 15, 2010 | Recipes
Adapted from Mass Farmers Markets recipe booklet Recipe by Chef Peter Davis at the Charles Hotel Serves 6 as a side dish This is one of those roasted root vegetable recipes that you can really play around with. Don’t have a rutabaga? Substitute more turnips....
by dsavastio | Oct 7, 2010 | Recipes
Adapted from seriouseats.com, posted by Kerry Saretskz Celeriac remoulade is the French answer to coleslaw! Celeriac has the texture of something between an apple, yuca, and jicama- tender, crisp, and decidedly root-vegetable in its heartiness. Its taste is fragrant...
by dsavastio | Oct 7, 2010 | Recipes
Adapted from www.latartinegourmande.com This soup sounds heavenly! Nice and easy to make it’s texture at the end can be to your own preference — from sort of chunky to smooth and silky. An immersion blender or a food processor would help to make it smooth. 1 ...
by dsavastio | Oct 7, 2010 | Recipes
Adapted by jamieoliver.com by Jamie Oliver Serves 4 as a side dish What a surprisingly simple and comforting vegetarian dish. Unfortunately everyone seems to be completely baffled by celeriac, but it’s beautiful in soups or thinly sliced into salads. When...
