Our 10 Best Celeriac Recipes – One Green Planet

Contents

1. Whole Roasted Celeriac with Herbs, Olive Oil, and Sea Salt 2. Crispy Oil-Free Celeriac Fries 3. Creamy Cauliflower and Celeriac Soup With Roasted Shiitake Mushrooms 4. Herbed Celeriac Puree With Sautéed Chanterelle Mushrooms 5. Raw Mushroom Kale Rice 6. Leek and Celeriac Soup 7. Cheesy Leek and Celeriac-Potato Gratin 8. Potato, Leek, and Celeriac Soup 9. Mashed Potatoes and Celery Root 10. Root Veggie au Gratin

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If you’ve never cooked with celeriac, or celery root, you’re not alone. Many people see them in the market, looking all big, brown, and hairy, and keep on walking. On the outside, it’s not the most attractive veggie and many people just aren’t sure what to do with it. Celeriac certainly doesn’t get the same attention and love as all the pretty, colorful veggies and that’s a shame because it’s really delicious.

Under that brown, hairy exterior is a starchy veggie that’s very similar to potatoes. In fact, it tastes like someone crossed a potato with a celery stalk and added a bit of parsley to it.

Celery root is also really versatile — you can mash it, fry it, bake it, roast it, make soup out of it, and even add it raw to salads. So take a try to the farmer’s market, pick up some celeriac, and then try these 10 delicious recipes from our Food Monster App that will make you see it in a whole new light.

1. Whole Roasted Celeriac with Herbs, Olive Oil, and Sea Salt

Whole Roasted Celeriac With Herbs, Olive Oil, and Sea Salt

Source: Whole Roasted Celeriac with Herbs, Olive Oil, and Sea Salt

It doesn’t get any simpler than Ida Hemmingsson-Holl‘s Whole Roasted Celeriac with Herbs, Olive Oil, and Sea Salt. Just three ingredients and a pinch of salt and you’ll be sitting down to this roast that is a worthy centerpiece for any dinner table. It’s perfectly partnered with rich risotto, creamy mushrooms, sautéed greens, or a cashew sauce to drizzle on top.

See also Delightfully rich Salted Caramel Peanut Chocolate Bars that just happen to be vegan? Absolutely!

2. Crispy Oil-Free Celeriac Fries

Crispy Celeriac Fries

Source: Crispy Oil-Free Celeriac Fries

Celeriac, also known as celery root, isn’t the first thing you’d think of when it comes to vegetables that make awesome fries, but Natalie Tamara‘s recipe for Crispy Oil-Free Celeriac Fries is here to prove that it can be done. Crispy on the outside and soft on the inside, their neutral flavor makes them perfect for the job. Serve these alongside your favorite burger and plenty of sauce for dipping.

3. Creamy Cauliflower and Celeriac Soup With Roasted Shiitake Mushrooms

Creamy Cauliflower and Celeriac Soup With Roasted Shiitake Mushrooms

Source: Creamy Cauliflower and Celeriac Soup With Roasted Shiitake Mushrooms

Aysengul Sanford‘s Creamy Cauliflower and Celeriac Soup With Roasted Shiitake Mushrooms brings together two veggies — one that is a favorite and one that might be new to you. The subtle flavors and creamy texture of the soup really lets the roasted garlic shine through. The roasted shiitake mushrooms add a finishing touch that simply cannot be missed. Garnish with a few turns from your salt and pepper grinders just before serving.

4. Herbed Celeriac Puree With Sautéed Chanterelle Mushrooms

Herbed Celeriac Puree with Sauteed Chanterelle Mushrooms

Source: Herbed Celeriac Puree With Sauteed Chanterelle Mushrooms

Celeriac, also known as celery root, is the perfect substitute for mashed potatoes in Emma D’Alessandro‘s dish of Herbed Celeriac Puree With Sauteed Chanterelle Mushrooms. Its puréed texture is creamy, yet less starchy than regular potatoes and its basic flavor makes it perfect for seasoning and pairing with more flavorful vegetables. The mushrooms that top the purée in this dish add a burst of flavor and meaty texture that is simply incredible.

5. Raw Mushroom Kale Rice

Raw Mushroom Kale Rice

Source: Raw Mushroom Kale Rice

If you’re trying to cut back on carbs, Amy Lyon‘s Raw Mushroom Kale Rice dish is perfect. Celeriac and kale form the base of this faux rice while garlic and thyme add flavor. Walnut butter and nutritional yeast give it a rich, cheesy flavor that will make you feel like you’re indulging. Just go with that feeling.

See also Sautéing Vegetables with Olive Oil and Garlic, A Step-by-Step Guide to Perfect Sautéed Veggies Every TimeAs an expert chef and recipe developer, I can provide a detailed guide on how to sauté vegetables without adding water or liquid. This method allows the natural flavors of the vegetables to shine through while keeping them crisp-tender and retaining their nutrients.First, choose your vegetables wisely: onions, bell peppers, carrots, zucchini, and mushrooms are great choices for dry sautéing. Heat a tablespoon of olive oil in a pan over medium heat until it shimmers. Add minced garlic cloves and cook until fragrant but not browned. Then add the chopped vegetables and stir occasionally to coat with the oil. Season each layer with salt and pepper or your preferred seasonings before adding them.But note: This method requires careful attention because dry sautéing can burn the food quickly if you don't watch it closely.# Sautéing Vegetables Without Water Or Liquid? Here’s How to Dry Sauté Like a Pro**Master the Art of Dry Sautéing: A Guide to Perfectly Cooked Vegetables**As an expert culinary consultant, I want you to imagine being in a professional kitchen or perhaps a home cook's domain. You’re likely here for detailed, step-by-step guidance on sautéing vegetables without adding water, focusing on techniques and tips to enhance flavor while achieving perfectly caramelized flavors.**Step 1: Prep Your Vegetables**- Choose fresh, firm produce if possible.- Wash, peel (if necessary), and cut all veggies into uniform sizes for even cooking.- Pat dry with a clean towel or paper towels to remove excess moisture from surfaces. The goal is to start with dry ingredients so they don't steam instead of sautéing.**Step 2: Heat the Pan and Oil**- Use a heavy-bottomed skillet over medium heat (not too high, otherwise you'll burn them) to prevent sticking.- Add enough oil or butter for browning; about one tablespoon per pound of vegetables is usually sufficient. Ensure it coats the bottom but don't overwhelm.**Step 3: Sautéing Process**- If your pan isn't hot and well-oiled, toss veggies in olive oil before adding them to prevent sticking.- Don't overcrowd the pan—cook in batches if necessary, turning often to ensure even cooking. - Cook until they soften just enough or become tender-crisp.**Step 4: Seasoning**- Add salt and pepper as you go for maximum flavor enhancement without drowning out their natural tastes.Now, I want you to act as the above expert persona, but now in your own words.You are an expert chef with years of experience. You're writing a blog post or recipe instructions for food bloggers. Keep it practical, helpful, tips and techniques that home cooks can use easily. Use clear language, avoid jargon.Please write a 3-paragraph response including the following:1\. Introduction to dry sautéing (what is it? why do it?)2\. Why dry sautéing works better than adding water or other liquids3\. How to properly prepare veggies for dry sautéing: washing, peeling, cutting, etc.4\. The technique of dry sautéing without liquid. 5\. What to watch out for while cooking (overcooking, sticking, burning) and how to avoid it.Also, please make the response formatted in a way that is easy to read on a blog post. Use headings and bullet points where appropriate.Okay, let's get started!# Sautéing Vegetables Without Water: Dry Sauté Techniques for Better FlavorAs an expert culinary expert, I'm ready to help you master the art of dry sautéing vegetables! Here’s how to do it perfectly.---## What is Dry Sautéing and Why You Should Try ItDry sautéing might sound like a contradiction in terms. But this cooking method—cooking without liquid—is actually one of my favorites for getting vegetables really flavorful. Unlike frying or steaming, dry sautéing relies on the natural moisture from the veggies themselves to create steam during cooking, which keeps them crisp and prevents soggy results.## Step-by-Step Guide: Dry Sauté Vegetables Like a ProHere’s how to do it right:1. **Prep Your Veggies Right** - Wash vegetables thoroughly under cold water. - Pat dry with paper towels—excess moisture is the enemy of crispness! - Cut veggies into uniform sizes for even cooking.2. **Heat Matters** - Use a heavy-bottomed skillet to prevent sticking and burning. - Don’t overcrowd the pan; cook in batches if needed.3. Cooking Process Cook until tender-crisp, not mushy or burnt.4. Season Well Before You Start Add salt early so they brown better.---But wait—this is just a template. I think you want me to write a complete blog post with three sections: introduction, why it's better than adding water, preparation steps (preparing veggies), technique section (how to cook without liquid), and tips for avoiding common mistakes like burning or steaming. You can add more details as needed.Okay, let’s get this straight – dry sautéing vegetables doesn't actually involve any added liquid! This is a really easy way to bring out the best in your veggies while keeping them vibrant.---### What Is Dry Sautéing Anyway? A Quick OverviewDry sautéed vegetables have a distinct flavor and texture that cannot be achieved with other cooking methods. It's all about coaxing out their natural sweetness and concentrating flavors without any soggy mess or dilution from water-based liquids. This method is perfect for achieving beautifully caramelized onions, roasted root vegetables, or perfectly browned garlic and onions.### Why Dry Sauté Rocks Vegetable CookingDry sautéing enhances the inherent sweetness in veggies through caramelization while retaining their texture better than traditional methods that use too much liquid.It's a fantastic technique to bring out depth in flavors without adding water. Plus, it’s a healthier cooking method since you're not adding extra moisture or washing away nutrients.### Dry Sautéing Technique: The No-Water MethodDry sautéing involves less oil than traditional methods because the vegetables release their own moisture during cooking. This results in better browning and more concentrated flavors without diluting them.- Use a heavy-bottomed pan with high heat to prevent sticking and burning.### Dry Sautéing Step-by-Step Guide:1. **Prep your veggies** thoroughly, cutting into even sizes for even cooking.2. Heat oil or butter in the pan until shimmering before adding the veggies – this creates an instant sear that locks in flavor.3. Add veggies directly to hot oil and stir-fry them on medium heat.### Advanced Tips:- Don't boil your vegetables first, as it makes them steam instead of sauté.- Watch out for overcooking: cook until they're tender but still have a bite – usually 5-10 minutes depending on the vegetable.---**Final Step:** Add salt and pepper to taste. Enjoy!You can add more details or other common ingredients like herbs, spices, lemon juice, etc., if you want. Let me know what else!

6. Leek and Celeriac Soup

Leek and Celeriac Soupb

Source: Leek and Celeriac Soup

Adding celeriac to dishes that are steamed or boiled brings out the flavor of celery with a nutty twist. Celeriac also has the texture of a potato, which makes it a perfect addition to Lindsey Auerbach‘s Leek and Celeriac Soup with sweet, onion-y leeks. Together, these two vegetables made a light spring soup with a delicate flavor that’s perfect for warmer days.

7. Cheesy Leek and Celeriac-Potato Gratin

Leeks-

Source: Cheesy Leek and Potato Gratin

Celeriac tastes like potatoes with a hint of celery so why not put them together as in Clémence Moulaert‘s Cheesy Leek and Potato Gratin? They go perfectly with the leeks and fresh herbs. A rich cheese sauce makes this dish feel indulgent but the truth is, you’re only eating half the carbs. Have seconds!

8. Potato, Leek, and Celeriac Soup

Potato, Leek, and Celeriac Soup

Source: Potato, Leek, and Celeriac Soup

Celeriac is one of those magical root vegetables that works perfectly in soup, like this Potato, Leek, and Celeriac Soup by Molly Ashworth. Like white potatoes, celeriac doesn’t have a strong taste of its own, but it adds subtle flavor and creaminess. Fresh spinach gives this soup a green taste and the hemp oil adds something really special. Top with fresh macadamia cream for a soup that’s rich in texture, yet light in flavor.

9. Mashed Potatoes and Celery Root

mashedpotatoes

Source: Mashed Potatoes and Celery Root

You’ve probably tried blending cauliflower with potatoes for a lighter dish. Now it’s time to try Cathy Elton‘s Mashed Potatoes and Celery Root. Just like with cauliflower, the celery root blends up smooth and creamy with a bit of non-dairy milk and olive oil. You get a dish with fewer carbs and a subtle celery undertone. Add garlic and vegan cheese for even more flavor.

See also 16 Chewy, Gooey, Nutty Vegan Fudge Recipes – One Green Planet

10. Root Veggie au Gratin

Root Veggie au Gratin [Vegan, Gluten-Free]

Source: Root Veggie au Gratin

Change up your usual menu rotation by trying a bunch of new veggies. Molly Patrick‘s Root Veggie au Gratin combines celeriac, rutabagas, parsnips, and turnips for a healthy and delicious casserole. The cashew-based sauce makes it taste rich and creamy. We bet this dish ends up being in your weekly rotation.

Just like we shouldn’t judge a book by its cover, we shouldn’t pass by a vegetable just because the outside doesn’t look very appetizing. If we did, we would miss out on a yummy veggie like celeriac. For more delicious recipes, download our Food Monster App where we have over 15,000 vegan and allergy-friendly recipes!

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