This impressive Celeriac Veggie Loaf is filling, delicious and simple to make too. Perfect vegetarian centrepiece for any occasion.
Kohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering Root vegetables bring me through most of winter. Over the past months they were some of the only variety of vegetables readily available at the markets. Luckily I love root vegetables and enjoy preparing them in all kinds of dishes. My family – well if I tell them they are getting celeriac or parsnip for dinner I always get that narrowing of the brow look. Often it is the idea based on presumption and /or just a bad reputation that certain food is not going to taste good or not “cool” enough. However, if one is cool about serving these kinds of vegetables to the kids I am sure they can be tempted to the positive side of eating their root vegetables. A good way to start is making roasted chips. Roasting brings out the sweetness of the root vegetables by gently caramelizing them, a sprinkle of sea salt and some good olive oil is all one really needs to get even the biggest root veggie dislikers to grab an extra portion. “My son ate celeriac and parsnips?” is what I will then hear from parents of Soeren’s friends. The look on their face is filled with both respect and bewilderment. I expect them to ask me what the secret of my voodoo magic next! It’s no magic – just a bit of sneakiness. The other day I was driving Soeren and his friend back home from school. Both boys are full of life and at 13 there is an interesting mix of childish innocence and adolescent smartass. From the back seat Soeren’s friend was talking about getting a WhatsApp message from this girl he liked and how he would like to meet her on the weekend. Soeren has not found his interest for the fairer sex yet and he currently avoids to his best ability anything to do with them! Having said that I was keenly watching Soeren’s reaction – just surfacing – for a split second was a slight interest. Until his friend asked “Soeren have you ever had a girlfriend?” I guess that did it for Soeren who replied “Dude … no way … are you kidding me … that is never happening!” I raised my eyebrow as his friend went on to explain the best way get the attention of a girl was to become friends with her best friend and let her praise your attributes. So there it was! The oldest trick in the book coming out the mouth of a 13 something teenager. I had to giggle. I noticed both of them looking at me … “That would be a good way forward – but it does not always guarantee success. Just make sure to always treat both girls with respect and loyalty – because girls make pretty good buddies too!” As a mother of a boy, I have to say I am enjoying this stage these boys are at. I get this candid and special insight into the depths of sincere male emotions and thoughts. It’s very interesting to say the least. After the girltalk it was time for some good and nutritious food and getting back on focus with boys stuff. A comforting soup was in order to warm the hearts and feed the brain of these boys. And so I brought out those fantastic root vegetables and sneakily pureed them – we girls aren’t that bad you know! This is a thick creamy soup almost like a rich puree. Not only the wonderful flavors of kohlrabi, celeriac and parsnips come together, but the big flavor explosion comes with the tempering. Ghee, a mix of seeds and a touch of chilli flakes tempered and poured over the velvety soup adds the final highlight. If you are on a vegan diet substitute the ghee for coconut oil. Gluten free and perfect for a meatless Monday - this fits into almost all diets! Recipe: Kohlrabi Celeriac and Parsnip Soup with Chilli Chia Seed Tempering Print Recipe By Meeta K. Wolff Prep Time: 15 minutes Total Time: 45 minutes Serves: 6 Ingredients 3 parsnips, peeled and cut into cubes 1 celeriac, peeled and cut into cubes 1 medium sized kohlrabi, peeled and cut into cubes 1 tablespoon ghee or coconut oil 1 white onion, finely chopped 500ml vegetable stock 400ml coconut milk, unsweetened 7 to 8 tablespoons mixed seeds, pumpkin, sunflower, pine nuts, sesame seeds 1 tablespoon chia seeds 2 teaspoons chilli flakes 1 tablespoon thyme leaves 2 tablespoon ghee or coconut oil Method Heat 1 tablespoon ghee or coconut oil in a large saucepan over a low heat. Add the onion and a pinch of salt. Sauté for about 5 minutes until soft and fragrant. Add the vegetables to the onions and continue to sauté for another 3 to 4 minutes. Pour in the stock, coconut milk and add another pinch of salt. Bring everything to a simmer, then cover and cook for about 30 minutes. Using a hand blender, puree the vegetable until thick and creamy. Melt the 2 tablespoons of ghee or coconut oil in a skillet. Add the seeds, chia seeds and chilli flakes. Gently sauté for a minute or two until slightly browned then add the thyme. Pour the creamy soup in a large soup bowl then pout the hot tempering over the top. Serve hot. Verdict Boys will be boys - but as a mother I find it so important to raise these young impressionable boys with the helpful and correct values. I tend to bring all discussions to the dinner table as I firmly believe that over a comforting meal many plans, ideas, and memories can be made and exchanged. A soul-warming soup like this soothes and satisfies. If using ghee, the buttery aromas enhance the flavors of the vegetables bringing out the sweetness in them. The piquant kick from the chillies balances it out and with the seed mix adds a good bite rounding the luscious soup off perfectly. Workshop Update A taste of Rome: Do not miss the fantastic opportunity to join us for an unforgettable 2-day food experience in the stunning Rome countryside! An intensive food photography and styling retreat which will allow you to to take your passion and help you improve your food photography skills. Join me and Cooksister for a unique food experience this May! Rome, Italy 6 - 7 May 2016 Only 2 tickets available! >> Get the details and the link to your personal ticket now. You might like these creamy soup ideas from What's for lunch, Honey?: Egyptian Lentil Soup with Pumpkin and Caramelized Onions Red Bell Pepper Soup Roasted Fennel Soup with Pernod and Smoked Salmon All photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
The perfect comfort food on a cold, autumn night
An easy side, this crisp celeriac coleslaw recipe makes a refreshing side to any number of meat, fish or vegetable main courses. Using a mixture of celeriac, kohlrabi and apple, Ollie Moore keeps things fresh with a light lemon and herb dressing recipe.
It's so versatile!
Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich.
Take a try to the farmer's market, pick up some celeriac, and then try these 10 delicious recipes that will make you see it in a whole new light.
This celeriac, kohlrabi and apple remoulade is great with cold meats. It’s imperative you make a very thick mayonnaise for this salad, as the crunchy wateriness of the kohlrabi loosens it.
Delicious, tender, cheesy Stuffed Kohlrabi recipe to boost your energy. It has a mild, buttery taste (and texture) similar to cabbage or broccoli stems.
Roasted with only salt, pepper and oil, this vegetarian side dish couldn’t be easier or more delicious!
Use what’s left of the condiments in your fridge or cupboard to make this punchy glaze. If you don't have celeriac, use any root veg, like turnips, swede or kohlrabi
This might look like potato salad, but it’s actually kohlrabi cubes covered in a white, velvety sauce and accented with chives. Kohlrabi is one of my favorite vegetables. —Lorraine Foss, Puyallup, Washington
Crunchy, nutty and faintly fennelly, celeriac is the ideal base for this classic winter salad
Easy Celeriac Steaks recipe - you won't believe that this simple real food recipe is only 5 ingredients: Celeriac, Almond Milk, Almond Flour, Parsley and Chili. So amazing!
Its distinctive flavor—think celery and parsley—is too good to ignore.
Refreshing and healthy Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette.
Fresh and bright in a way that makes you ask the Polar Vortex how many days until pitchers and catchers report, here’s a crisp and crunchy three-root salad that’s somewhere between a sl…
Celeriac is an unusual winter vegetable! How to cook celeriac and great celeriac recipes Celery root recipes like latkes, pie, celery root puree, soup
With spring around the corner, the last thing I should be thinking about is knobbly, hairy vegetables that grow under the ground. There are true wild asparagus at the market, which I've tossed with cappellini pasta, lemon zest and juice, cream and parmesan, and stirred into just-laid eggs with cubed potatoes for a frittata to be eaten on the beach (it has been that warm). Finger-thin carrots taste sweet and delicate, even if they are just a tiny bit knobbly and hairy; I bite into them just as they are or glaze them in butter and honey with whole cumin seeds. How do you like these violet artichokes? Trimming them is a fastidious task but the result is always worth the effort, whether I slice them raw, cook them quickly in lemony water or stew them for an hour in white wine and olive oil. On Sunday, at the Libération market north of the train station in Nice, I spotted the season's first fava beans (also known as broad beans). They cost €8 a kilo, but I didn't hesitate for a second. "Une caprice," said the farmer, smiling knowingly. There is no better snack in spring than emerald fava beans straight from the pod, each one peeled of its bitter skin if you have the patience. But, just as it's not quite time to put away my winter coat, I can still get excited about the earthy taste of celery root (or celeriac) and the turnipy crunch of purple-skinned kohlrabi. I picked up one of each from an organic producer at the market last weekend, not quite knowing what I would do with them. As I was idly flipping through a folder of clipped recipes, I came across a brilliant idea from Clare Ferguson in an old (2005) issue of Homes and Gardens magazine. Her recipe called only for celeriac, but as my root was small kohlrabi seemed the obvious addition. The use of chickpea flour made these rösti slightly reminiscent of socca, that Niçois classic (note: these rösti are gluten-free). I was also delighted that the recipe called for parsley stems, something I throw away unless I'm planning to make vegetable stock. The tomato sauce with sweet chili that Ferguson suggests would have been perfect, but as a light lunch with salad and nothing else they were very good too: sweet, slightly nutty and fresh-tasting all at once. I seem not to be the only one who has celeriac on the brain: I was surprised to see, as I blog-hopped after that lunch, that aforkfulofspaghetti also has a post on celeriac fritters this week. They involve whole slices of celeriac, but look equally delicious. Celeriac and kohlrabi rösti Serves 4-6 as a side dish, 2-3 as a light lunch with salad 1 small celeriac (about 325-350 g) 1/2 kohlrabi (about 100 g) 50 g chickpea flour A handful of parsley, stems and leaves 1 egg 2 tbsp cold water 1 tsp sea salt 1 tsp cracked black peppercorns Good quality olive oil, for frying Scrub and peel the celeriac and peel the kohlrabi. Shred coarsely by hand or using the grating attachment of your food processor. If using the food processor (I did), replace the shredding blade with the chopping blade. Add the chickpea flour, thinly sliced parsley leaves and stems, beaten egg, water, and seasonings. Process, in brief bursts, until the contents are fairly evenly mixed. By hand, simply mix well. Heat a good tablespoon of oil in a non-stick frying pan over medium-high heat. Drop tablespoons of this mixture into the hot oil and cook for 2-3 mins on each side, until browned and cooked through. Set aside in a warm oven until all the rösti are cooked (you may need to cook them in two batches). Serve alongside meat or with a tomato-chili sauce as a snack or light lunch.
A kohlrabi recipe that's naturally low-carb. Roasted kohlrabi served with a vegan and dairy-free, creamy Old Bay Seasoning onion dip.
If you are a soup enthusiast like me, you'll love my delicious kohlrabi celeriac soup. Easy to prepare, it can be perfectly served as main dish. Click here!
A fruity twist on a classic, this celeriac special is a great match for smoked fish. You'll need plenty of black pepper and chopped dill
Celeriac is a versatile root vegetable, used anywhere you would use potatoes. Celeriac can be roasted, sautéed, or raw. Mash it, grate it, slice, or purée.
A kohlrabi recipe that's naturally low-carb. Roasted kohlrabi served with a vegan and dairy-free, creamy Old Bay Seasoning onion dip.
Celeriac is an unusual winter vegetable! How to cook celeriac and great celeriac recipes Celery root recipes like latkes, pie, celery root puree, soup
Today’s the last new recipe you’ll be getting on this blog until a week from...
A tangy, refreshing winter salad, made with celeriac, or other root vegetables.
I am so excited to see what you think of this simple-as-can-be Kohlrabi recipe. It's peeled and diced and then sautéed in butter with garlic and sage and sprinkled with pistachios.
Scallops with Celeriac Puree - a Julie Goodwin recipe
Celeriac and apple salad with sour cream and horseradish. Tasty addition to any meat dishes.
Salt-baked celeriac makes an easy but impressive vegan centrepiece. Serve on a colourful lentil and pomegranate salad with tahini sauce and zhoug. If you’re serving this for a festive main, check out more plant-based side dishes and desserts in our vegan Christmas recipes collection.
My family can't get enough of this comforting fall favorite, especially at Thanksgiving. I love the addition of the celeriac. Its mild celery flavor pairs well with the garlic and potato. —Lynelle Martinson, Plover, Wisconsin
Fancy an alternative gratin? You can use lots of different types of root vegetables in a gratin, and this potato, celeriac, carrot and swede gratin is an easy vegetarian recipe to try. It tastes herby, and looks gorgeous.
It all started when I got the biggest celery root ever in my Door to Door Organics box a couple weeks ago. The last time I had celery root was when Ashley was a baby, and I couldn’t remember what I did with it. So I asked you guys on Facebook, and you had so...Read More »
Australian Gourmet Traveller recipe for slow-roasted spiced pork with pickled quince and celeriac rémoulade.
Celeriac is a low-calorie, low-carb root vegetable that’s high in fibre
