17 celeriac recipes

Granny Smith Apple-Onion Soup with Celery Root recipe

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Whole grilled sea bass over a raw winter slaw of julienned carrot, parsnip, and celeriac with toasted walnuts and champagne vinegar. Bistro-style dinner for two in 30 minutes.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Piquant pork with horseradish: cubed pork simmered in a vinegar-caraway broth with celeriac, carrot, and clove-studded onion, finished with a bracing horseradish topping. Classic Central European comfort.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.

Refined Verona-style antipasto with paper-thin prosciutto, crunchy celery root matchsticks, and Parmesan wedges on bitter radicchio for an elegant Italian starter.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Hammelsuppe is a traditional German mutton soup simmered with celeriac, leeks, carrots, and potato dumplings, finished with farina and egg yolk for a rich heirloom bowl.

Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.