Celery root recipes

Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

This well endowed cheesy macaroni salad recipe is packed with flavor and sized to feed a crowd.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

Sichuan-style shredded pork with garlic sauce, tree ear mushrooms, celery, and water chestnuts. Deep-fried pork meets a spicy, tangy, sweet sauce in this bold Chinese classic.

Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.

Curry lobster risotto: arborio rice cooked the classic risotto way with West Indian curry powder, ginger, and shallots, finished with sweet papaya, mango, banana, and chunks of cooked lobster.

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

Italian-style braised calf's feet in red wine and tomato with caraway, lemon peel, and gremolata finish. A rustic osso buco-cousin traditionally served over saffron risotto.

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.

Traditional Danish yellow split pea soup with smoked pork, sausage links, leeks, and celery root. Hearty Scandinavian comfort served with dark bread, mustard, and beer.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

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

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.