Celeriac Recipes

Amy Said:

need gary rhodes recipe for celeriac and sage chips?

We Answered:

Terry Said:

What is a good recipe for celeriac?

We Answered:

celeriac soup:
peel and cube the celeriac (appr. 2 cm cubes)
heat some olive oil in heavy based sauce pan.
add the celeriac and cook, stirring often, until the celeriac cubes brown on the edges.
add vegetable stock, if you want the soup very thick you could also add a cubed potato at this stage.
add a couple of bay leaves and black pepper. cook for 20-30 minutes. blend and reheat.
serve with croutons/normal or soured cream/fresh parsley

Dean Said:

I've come up with some 'restaurant style meals' and i want to know which one you'd be happy to eat.?

We Answered:

Mmm, mouthwatering ideas ! You've admitted these are ideas rather than dishes you've actually cooked and served, so just a couple of thoughts, mainly on the less is more theme-

orange, ginger and mustard sauce- fresh orange and fresh ginger together with the duck and leek sounds great, not sure what kind of mustard you have in mind or the reason for it in there- are you trying to introduce a sour/hot note? Tamarind, fresh chilli, or if a delicate flavour required, nasturtium leaves, might be better if so, try this sauce out carefully.

A really good fresh trout would end up with it's glories hidden in a pastry casing, is my opinion, and i might end up a bit full for my main. I might also suspect you're hiding a poor quality fish by wrapping in pastry and surrounding by 3 veg. Good ingredients don't need much complication, just beautifully sourced, cooked and presented- the sign of a truly great chef.

Pesto- you may find rocket and basil doubled up in the pesto end up cancelling each other out- the flavours are very different. Which goes best with the dish as a whole ie. sweet peaches, salty pancetta, earthy sweet cabbage and pork? Is the pesto needed at all?

Lamb with sweet potato and candied fennel sounds unpleasantly sweet to me, even with the potentially sour sauce, and I wonder what's going on with texture contrasts with mash and jelly?. Fennel as a vegetable/stock-making ingredient etc is not valued for it's candy properties, rather it's unique and fresh aniseed flavour.Study Indian cuisine more closely, sounds like you're attempting fusion thing without really understanding the properties of the spices involved. ( the Masterchef winner Dhruv seemed to have a magicians grasp of this!)

Saffron, kirsh, prunes and mandarin- have you actually prepared and tasted this dish?

From your menu, I would choose the soup and home made bread, the rack of lamb ( in spite of my comments, I think you could make something of this dish with some changes), and the ice cream ( but only as long as you made a decison about which fruit note you want to emphasise and get really creative with- orange or blackberry, as they don't go together particularly well)

I can see that you're passionate about food, go for it! Just remember I'll come to your restuarant over and over because your food tastes consistently beautiful rather than inconsistently clever.

My choices may seem un-adventurous, but actually your menu is based on pretty conservative western menu structures - eg have you explored mediteranean or asian ideas where it's not just meat/fish and veg all served on the same plate?

Jessica Said:

Help construct a menu that does not include these foods....?

We Answered:

Seems like no food is allowed. Who told you that you could not eat these things? If it was a legit health practitioner, then he/she would also have referred you to a dietitian for help with designing a menu.

Florence Said:

Can I use celery to replace celeriac in a recipe?

We Answered:

I am a former chef and if that is all you have then you get the flavour, celeriac is also know as celery root, it is sold in most grocery stores, looks like a weird brownish turnip/rutabaga, you peel and cook it, it looks a bit like a potato and has a faint celery taste, I used it mainly in soups, salads and gratin like scalloped potatos with a bit of sliced celery root in it.

If you use celery, use the inside light yellowy bits, they are milder and not as stringy as the out side, you can peel it to to make it more tender in cooking.

Jesus Said:

Recipe for Celeriac please?

We Answered:

1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
Salt and freshly ground pepper
1/2 tart green apple, peeled, cored, chopped*

Celeriac Recipes

Other Articles