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Celery root

Explore 50 recipes, 2 articles, 4 galleries, 16 videos, and more

Seasonal Root Vegetable Gratin

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Roasted-Vegetable Salad

Ingredients
  • 1 acorn, delicata, or other winter squash (about 1 1/2 pounds)
  • 12 ounces assorted fingerling potatoes
  • 1 bunch baby carrots (or 3 medium carrots)
  • 2 medium leeks
  • 1/2 pound brussels sprouts
  • 1 medium celeriac
  • 5 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon plus a pinch freshly ground pepper
  • 1 bunch baby beets, peeled, and cut in half
  • 5 ounces baby kale, curly endive, or other hearty greens
  • Warm Roasted Garlic Dressing
  • 4 ounces aged goat cheese or Parmesan, for serving
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How to Make Celery Root Soup

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Celery Root and Potato Puree

Time:35 mins
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French Lentils with Caramelized Celery Root and Parsley

Time:1 hour
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Roasted Chicken with Celery Root and Onion

Time:1 hour 20 mins
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Celery Root Remoulade

Other Ideas:
Appetizers, Dressings, French
Ingredients
  • 1/4 cup mayonnaise
  • 1/4 cup creme fraiche
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 12 cornichons, minced (about 1/3 cup)
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon capers, rinsed and chopped
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 celery root (about 1 pound), peeled and julienned
  • 1 head Boston lettuce, leaves separated, washed and dried
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Roasted Root Vegetable Salad with Marcona Almonds

Ingredients
  • 1 small butternut squash, peeled, seeded, and cut into 6 wedges
  • 1 small acorn squash, peeled, seeded, and cut into 6 wedges
  • 1 small celery root, peeled and cut into 6 wedges
  • 1 small yam, peeled and cut into 6 wedges
  • 1 large golden beet, peeled and cut into 6 wedges, leaves reserved for garnish
  • 1 turnip, peeled and cut into 6 wedges
  • 1 medium parsnip, peeled and cut into 6 wedges
  • 2 medium shallots, peeled and cut into 3 pieces each
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup Marcona almonds
  • 1 1/2 tablespoons sherry vinegar
  • Sage-Garlic Brown Butter, warm
  • Zest of 1/2 lemon
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