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Celeriac is a root version of celery. It stores remarkably well and is pure white with a very creamy texture. It makes a great addition to soup or combine with mashed potatoes for an extra creamy texture and enhanced flavor.
Celeriac Cream sauce This is a very versatile sauce, complementing a wide range of vegetables, roasted roots, grains, pasta, fish & poultry 2c vegetable or chicken stock 1 medium celeriac, diced (~2c) 1 leek, sliced (halve or quarter it first if it's a fat one) 1/3 c cream 1/4 c butter 1 t lemon juice salt & white pepper to taste Bring the veg stock to a rolling boil in a small pot over high heat. Add the celeriac and leek; reduce heat to med and cook until tender (~15 mins) Let cool slightly then puree in a blender or food processor. Return the celeriac mixture to the pot and bring to barely a simmer. Add the cream, butter and lemon juice and stir well; continue to heat until sauce is steaming and a few bubbles just barely start to break the surface. Season with salt & pepper to taste. Remove from heat & serve hot.
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4 Elements Recipe BlogWe are constantly asked what is the best way to prepare this or that at market each week, so we are always sharing our recipes and receiving new ones. We decided that it would be great to share our favorites with you here, just in case you forgot all the steps before you got home to your kitchen. Most of the recipes we use on a regular bases are very simple and versatile. We often use what’s on hand making substitutions as needed. ArchivesCategories
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