Care & Storage
To eat fresh: Store in the fridge for a week or two.
September - November
Mashed Celeriac and Potatoes
From How to Cook Everything by Mark Bittman
1lb celeriac (2 small or 1 large), peeled
1lb baking potatoes, such as Idaho or Russet, peeled
3 tbsp butter
½ cup milk or cream, warmed
Freshly ground black pepper to taste
Minced fresh parsley leaves for garnish
Cut the celeriac and potatoes into roughly equal-sized pieces, 1 or 2 inches in diameter. Place in a pot with water to cover, add plenty of salt. Bring to a boil and cook until both potatoes and celeriac are tender, about 15 minutes. Drain the vegetables well and rinse out the pot. Put the vegetables through a food mill, or mash them with a large fork or potato masher. Add the butter and, gradually, the milk, beating with a wooden spoon. When the mixture is smooth, season with salt and pepper and garnish with parsley.
Roasted Celeriac with Brown Butter
Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
2 medium unpeeled celeriac bulbs
2 tbsp olive oil
4 to 5 tbsp butter, preferably unsalted
1 tsp white wine vinegar or fresh lemon juice
Salt and ground black pepper to taste
Minced fresh parsley
Preheat the oven to 350° F. Scrub the celeriac and trim off any rootlets and fibers. Pat the roots dry. Brush with olive oil. Place to celeriac in an 8 X 8-inch baking pan and roast, uncovered, in the middle of the oven until tender all through when pierced with a thin skewer, about 1 hour, turning once after 30 minutes. Meanwhile, melt the butter in a small skillet over medium-low heat. Cook slowly, shaking or stirring so that it cooks evenly. Watch as the butter begins to foam; it can brown easily. Remove the butter from the heat when it becomes light brown and smells nutty. Stir in the vinegar or lemon and salt and pepper to taste. Set aside.
Once the celeriac comes out of the oven, immediately slice the roots in half through the middle, then trim the tops and bottoms as needed so that each half will sit squarely on a plate. Mash the center of each half just enough to absorb the sauce, and drizzle with the browned butter. Garnish with minced parsley and serve.