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recipes celery root puree with toasted hazelnuts
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Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.
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Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
Easy
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There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.
4.7
(4.65)
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Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
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Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.
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Easy
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If you can’t find blanched hazelnuts, simply toast and skin regular ones.
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You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
4.7
(4.67)
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This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
3.6
(3.61)
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We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.
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To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.
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3.4
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When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.
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We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).
4.0
(4)
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This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.
4.7
(4.7)
Quick
3.0
(3)
Vegan
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A palate-cleansing fennel salad to balance rich pork and hearty sides.
4.0
(3.78)
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3.5
(3.5)
Easy
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Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
4.0
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