Celeriac Recipes: A Puree, Soup, and Mashed Dish

Ingredients:
- 3 pounds celeriac
- 2 Bosc pears
- 3 cups milk
- 1 garlic clove, smashed
- 3 tablespoons butter
- 1/4 cup parsley
- salt
- pepper
- water

Directions:
Peel and chop celery root. Core, peel, and halve 2 pears. Combine pears and celery root with milk and smashed garlic clove, and enough water to cover it all in a saucepan. Simmer until tender, roughly 25 to 30 minutes. Drain, reserving the liquid for later. Puree in a blender until smooth, adding reserve liquid as needed to keep the mixture from becoming too thick. Season with salt and pepper, cover and refrigerate overnight. When serving, brown butter in saucepan over medium heat. Add the parsley and fry for 2 minutes. Microwave the puree until warm and top with the browned butter.

Leek Potato and Celeriac Soup
Courtesy of JustVegetableRecipes.com
Ingredients:
- 1/4 cup butter
- 4 leeks with roots and tops removed
- 3 medium potatoes, cut into 1/2" slices
- 1 celeriac knob, peeled and cut into 1" chunks
- 4 cups vegetable or chicken stock
- Thyme
- Basil

Directions:
Melt butter in a stockpot. Cut the leeks into 1/4" pieces, add to the stockpot, and saute for 5 minutes or until golden. Add potatoes and celeriac and saute for another 5 minutes. Cover and let it cook for 3 minutes. Stir in 1 cup of stock, cover and cook until the potatoes are tender, which should be about 25 minutes. Remove from heat. Take the stockpot and pour it into a food processor or blender and puree. Return the puree into the stockpot and add the remaining stock along with the herbs. Cover and simmer 15 to 20 minutes. Serve warm.

Smashed Celeriac
Courtesy of JamieOliver.com

Ingredients:
- 1 peeled celeriac
- Olive oil
- 1 handful of fresh thyme
- 2 cloves finely chopped garlic
- sea salt
- fresh ground black pepper
- 3 to 4 tablespoons of water or stock

Directions:
Dice celeriac into 1" to 1/2" cubes. Take a casserole-type pot and place on high heat. Add 3 slugs of olive oil, diced celeriac, thyme, garlic, and a little salt and pepper. Stir often to coat it all in oil and let it fry for 5 minutes. Turn the heat down to a simmer, and add the water/stock. Cover and let it cook for about 25 minutes, or until tender. Stir around with a spoon to smash celeriac, season to taste.