celeriac


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celeriac

a variety of celery, Apium graveolens rapaceum, with a large turnip-like root, used as a vegetable
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Celeriac puree: 64.5ml olive oil, plus 1tbsp to serve 2 large onions, roughly diced 5 garlic cloves, roughly chopped 2 bay leaves 1 large celeriac, peeled and cut roughly into 2cm pieces 500ml vegetable stock 2tbsp lemon juice 1/2tsp each of ground cumin, ground coriander, sweet smoked paprika Coarse sea salt and black pepper to taste DIRECTIONS Add the oil to a pan and place on a mediumhigh heat.
Once the celeriac is soft, add the milk and seasoning and cook over a low heat for a further 10 minutes until the celeriac is completely soft.
1 CELERIAC contains vitamin K which we all need for healthy blood.
Roast veg Roast celeriac, carrots, turnip and parsnips in the same oven with salt pepper oil and the honey.
Scatter the celeriac over a large baking tray, then the onions, then the garlic, rosemary, thyme and bay.
Dice the celeriac in 2cm cubes, place in a small pan with the lemon juice, butter, and water, and simmer with the lid on for 25 minutes.
Peel the celeriac, weigh out 250g, then chop into similar sized medium pieces and place in a pan with the lemon juice, water and butter.
celeriac carbonara INGREDIENTS (Serves 4) large celeriac; 200ml water; 100g butter; 150ml milk; 150ml cream; 25g butter; 1/2 tbsp English mustard; 1 tbsp Worcestershire sauce; 25g fine breadcrumbs; 100g Lincolnshire Poacher or other strong cheddar; 2 egg yolks; 15g salt; 1/2 tsp mustard powder; 25g pancetta METHOD 1.
lemon sole, celeriac and buttered shrimps INGREDIENTS (Serves 4) For the fish: 120g of skinned and filleted sole per person (ask your fishmonger to prepare for you); 250g of butter; 500ml of rapeseed oil; sea salt For the celeriac puree: 250g celeriac; 125g unsalted butter; 75ml lemon juice; 125ml water; sea salt For the crispy celeriac: 250g celeriac; sea salt For the burnt butter shrimps: 200g of brown shrimps; 250g unsalted butter; nutmeg; sea salt METHOD: 1.
ingredients (Serves 1 large celeriac; 200ml 100g butter; 150ml milk; 150ml cream; 25g butter; 1/2 tbsp English mustard; 1 Worcestershire sauce; fine breadcrumbs; 100g Lincolnshire Poacher or strong cheddar; 2 egg yolks; 15g salt; 1/2 tsp mustard powder; 25g pancetta METHOD 1.