Celeriac is also called:
turnip-rooted celery,
knob celery, or
celery root.
apio nabo (Spanish) Sellerie (German) céleri-rave (French)
Сельдерей (Russian) (Arabic) كرفس (Hebrew) סלריאק
根用セロリ (Japanese) 芹菜 (Chinese) अजवाइन रूट (Hindi)
Celeriac originated in the Mediterranean area, but now cultivated in Northern Europe, Siberia, North Africa, Southwest Asia, and North American. Unlike many root vegetables, celeriac contains little starch and full of vitamins and minerals.
Do not forget to use the leaves! Use a few, because they have a very strong flavor, in soups, salads, or stir fry dishes.
We have lots of potatoes and Jerusalem artichokes from our garden. Add celeriac for a...
CELERIAC-POTATO-JERUSALEM ARTICHOKE
for 4
Preheat over to 425℉ (165℃)
1 medium celeriac (cut off the stems and save the leaves, peel the root, cut into 1-inch/2,5 cm) cubes (about 2 cups/400g)
1/2 lb (450g) potatoes, cut into 3/4-inch (1,9 cm) cubes (about 1 1/2 cups/300g)
1 cup (240 ml) each: organic chicken broth and milk (or coconut milk-dairy free)
3 peeled cloves of garlic
3 fresh thyme sprigs
1 bay leaf
2 Tbs. (30 ml) unsalted organic butter (or almond butter-dairy free)
8 oz (225 g) Jerusalem artichokes, scrubbed (about a cup)
1/2 Tbs. (6,5 ml) olive oil
1 tsp. (5 ml) chopped thyme, for garnish
A. Celeriac: ----------Can be made 1 day ahead.*-----------
1. Simmer the celeriac and potatoes in the broth, garlic cloves, thyme sprigs, and bay leaf.
2. Add water to cover the celeriac and potatoes.
3. Bring to a boil, reduce to medium, simmer with lid slightly ajar until vegetables are tender, about 15-20 minutes.
4. Drain. Return to the pot and discard the thyme sprig and bay leaf.
5. Stir over medium heat to dry the vegetables.
6. Use a potato masher. Mash the vegetables.
7. Mash in the butter.
8. Add the milk slowly as you mash the mixture to the desire consistency.
8. Add the milk slowly as you mash the mixture to the desire consistency.
(*Transfer to a microwave-safe bowl, cover, and chill. Rewarm before serving.)
B. Jerusalem artichokes:
1. Cut Jerusalem artichokes into 1/2-inch (1,25 cm) cubes.
2. Place in a bowl, add oil, sprinkle with salt (optional), and pepper, toss.
3. Dab remaining butter.
4. Transfer to a baking sheet. Roast in the oven until tender and brown, about 25 minutes.
C. Serve:
Place celeriac and potato purée in a bowl. Sprinkle Jerusalem artichokes and chopped thyme over the top.
D. Optional:
If the mixture is too liquefied, you can serve as a soup instead!
D. Optional:
If the mixture is too liquefied, you can serve as a soup instead!
-modified from Bon Appétit
