Tag Archives: celeriac

Six Recipes for Root Vegetables


Photo via The New York Times

If you eat seasonally and live in the northern half of the U.S., you may be wondering by now what else you can do with all those root vegetables.

From Mark Bittman, one of my favorite food writers, comes six recipes for root vegetables in The New York Times.

Baked Celeriac

Mixed-Root-Vegetable Saute

Potato Nik

Creamy Carrot Soup

Braised Beets

Parsnip Gratin

I like what he suggests to offer variety and creativity with these vegetables, which are often interchangeable: “Mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on. And don’t stop there: please consider turnips, rutabaga and yams, as well as taro, yucca, boniato and cassava….By the time you’re sick of all that, it’ll be spring.”

Celery Root and Parsnip Bisque


Today I found a celery root in the fridge and remembered a delicious Celery Root Bisque recipe I made once from the November, 2005, issue of Bon Appetit.

However, the recipe calls for a russet potato, which I didn’t find in the fridge, or anywhere in the house. And with temps in the single digits, plus a very snowy day ahead of me, I opted not to worry about the potato.

Instead, I substituted a few parsnips for the potato.

Since my celery root (also known as celeriac) was just under a pound, I cut the recipe in half. I got this celery root, along with the parsnips, last fall from Visser Farms and have been storing them in the fridge. These root vegetables keep well for a long time. When you peel the celery root, it’s amazingly earthy, as if you just dug into the garden in the middle of summer.

Other adjustments, besides using parsnips for the potato, include:


  • Dried thyme for fresh (use half the amount)
  • Omitting the cream due to Bill’s cow dairy allergy and adding a little rice milk

All you do is saute the celery for a few minutes, then add the shallots and saute a few minutes longer.

Add the celery root, parsnips, stock and thyme.

Simmer 40 minutes. Puree the soup in batches. Add some rice milk for smoothness. Season with salt and pepper.

This soup is a nice accompaniment to Lamb Chops with Cumin, Cardamom, and Lime, braised Lacinato kale, and White Beans and Onion Confit.