My recipe: Grate
some peeled celery root (not cooked) on the large holes.
Trim and
peel celery root; cut into 1 / 2 - inch chunks.
Not exact matches
2 carrots (about 300gms)
peeled & grated 300 gms celeriac (
celery root)
peeled & grated 2 large raw beets (beetroot)
peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped
you may substitute parsnip, or do 4 cups of either turnip, parsnip, or
celery root, 1/4»,
peeled and diced and roasted *
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots,
peeled and coarsely chopped 2
celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (
root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
4 red onions (
peeled and quartered) 4 - 6 carrots (purple are preferred but orange are fine) 4 - 6 stalks of
celery (leaves on) 2 - 4 cobs of corn (optional) 1
celery root (scrubbed and quartered) 1 rutabaga (scrubbed and quartered) 1 purple turnip (scrubbed and quartered) 1 fennel bulb (washed and quartered) 2 leeks, split and washed 2...
8 Beets (any color or a rainbow of colors) 6 carrots (any color or a rainbow of colors) 2 parsnips (or other
root vegetable) 4 turnips or rutabagas (or 2 of each) 2 red onions or white onions or two of each 4 stalks of
celery 1 bulb of
peeled garlic 1 Tablespoon of dried Herbes de Provence 2 Tablespoons of olive oil, optional
Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1
celery stalk, finely sliced 3 carrots,
peeled and diced 2 - 3 other
root vegetables (eg.
Also, the
celery root is a bit tricky to
peel, but you will feel like you have accomplished something amazing when you're done.
2 tablespoons olive oil 2 medium onions, chopped 2 stalks
celery, diced 2 carrots,
peeled and diced 1/4
celery root (celeriac), diced 7 cups vegetable broth 1 pound dried yellow split peas, rinsed 1 thyme sprig 1 bay leaf 4 tablespoons chopped parsley, divided Salt (smoked salt if possible) and pepper to taste
(And I happen to love
celery root, as annoying as it is to
peel and work with sometimes!)
2 Tbsp olive oil 1 large yellow onion, chopped 1 large celeriac (
celery root)(approx. 800g or about 2 lb),
peeled and diced 4 stalks
celery, chopped 6 cloves garlic, chopped 1 1/2 litres (1 1/2 quarts) vegetable stock 1 bunch rapini (approx. 500g or about 1 lb), chopped 1 x 400g (14oz) can cannellini (white) beans, drained salt and pepper to taste chilli flakes (optional)
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (
peeled, diced) 1 bunch scallions (
root end removed, thinly sliced) 5 cloves garlic (
peeled, minced) 1 (1 - inch) piece ginger (
peeled, minced) 3 large carrots (
peeled, cut into 1 - inch pieces) 3 stalks
celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (
peeled, grated) 1 teaspoon fresh ginger (
peeled, grated) 1 teaspoon lime zest
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (finely chopped) 2 stalks
celery (finely diced) 1 small yellow onion (
peeled, finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (
peeled, finely diced) 1/4 small
celery root (
peeled, finely diced) 4 scallions (
root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
-LSB-...] cups homemade stock (I used chicken stock) 1 large onion, diced 1 large
celery root 3 large carrots,
peeled and sliced Small piece of -LSB-...]
Celery root, also known as celeriac, has a knobby exterior that is best
peeled (carefully!)
Since
celery root needs a deeper
peel than other
root veggies, to get rid of the dirt in all those crevices, you may end up losing 1/4 of its initial weight in the process.
3 1/2 pounds brisket Pinch of kosher salt Pinch of black pepper 4 tablespoons unsalted butter 5 pounds small yellow onions,
peeled and halved through the
root 1 cup dry white wine 1 cup veal or chicken stock 1 1/2 tablespoons fresh thyme leaves 1 tablespoon freshly ground black pepper 1
celery stalk, diced 1 tomato, diced 4 garlic cloves
celery root mash ingredients: 3 cups
peeled + 1 - inch - diced
celery root 2 cloves of garlic,
peeled 1 1/2 tbsp olive oil + extra 1/4 cup unsweetened almond milk salt + pepper
2 pounds mixed
root vegetables (such as carrots,
celery root, beets, and parsnips),
peeled, cut on a diagonal into 2 - inch pieces
1 large Spanish onion,
peeled and diced 2 ribs
celery, diced 1 bulb fennel, diced 6 carrots,
peeled and diced 3 large garnet yams,
peeled and diced into chunks 3 parsnips,
peeled and sliced 3 cups turnips,
peeled and diced into chunks 1 bulb celeriac (
celery root),
peeled and cut into chunks 14 cups chicken or vegetable stock 1 bunch fresh dill, chopped Kosher salt and freshly ground black pepper, to taste
4 red onions (
peeled and quartered) 4 - 6 carrots (purple are preferred but orange are fine) 4 - 6 stalks of
celery (leaves on) 2 - 4 cobs of corn (optional) 1
celery root (scrubbed and quartered) 1 rutabaga (scrubbed and quartered) 1 purple turnip (scrubbed and quartered) 1 fennel bulb (washed and quartered) 2 leeks, split and washed 2...
Lemon Carrot Juice Ingredients: (1) bunch organic
celery (1) organic cucumber (1) organic beet,
peeled (1) Lemon,
peeled (1) bag organic carrots 1/2 inch ginger
root Directions: Place vegetables in a juicer and enjoy What are your favorite recipes to make for Summer?
Roast Vegetables 1 pound cauliflower florets 3 large carrots 1
celery root,
peeled and chopped (optional) 3 stalks of
celery, chopped 1 pound asparagus, chopped (if in season) 1/4 cup olive oil 1/2 teaspoon sea salt 2 tablespoons dried basil or other seasoning blend Toss veggies with sea salt, olive oil, and seasoning.
Ingredients 4 carrots cut in to chunky bits 1/2 onion 4 garlic cloves,
peeled 1 stalk
celery salt & pepper to taste 1 tablespoon fresh ginger
root (or ginger paste) 80 g silken tofu 500 ml water (or vegetable stock) optional — sprinkle with chopped spring onion
(Juice Cocktail) • 1 green apple • 1/2 large fennel with fonds • 1 - inch piece ginger
root • 1 large broccoli stem • 1 rib
celery • 3 leaves kale • 1/2 cucumber,
peeled if not organic