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(Vegetables) - (The International Jewish Cook Book)

This vegetable is also known as "knot celery" and "turnip-rooted
celery." The roots, which are about the size of a white turnip, and not
the stalks are eaten. They are more often used as a vegetable than as a
Pare the celeriac, cut in thin, narrow slices, and put into cold water.
Drain from this water and drop into boiling water and boil thirty
minutes. Drain and rinse with cold water. The celeriac is now ready to
be prepared and served the same as celery.

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Boil as directed above and press through a sieve. To one quart take two
tablespoons of butter blended with two tablespoons flour and cooked
until smooth and frothy, add the strained celeriac and cook five
minutes, stirring frequently. Add one teaspoon of salt and a half cup of
cream, cook five minutes longer and serve hot on toast or fried bread.

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Boiled Celeriac

Pare the roots and throw them into cold water for one half hour. Cut

into squares, boil in salted water until tender and serve with a butter

or cream sauce.

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Celeriac Salad

Boil the roots in salted water, throw into cold water and peel; slice,

serve on lettuce leaves and pour over a French or mayonnaise dressing.

(See Salad Dressing.)

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Celeriac Soup

Wash, peel and slice three celery roots, put them in a saucepan, cover

with boiling water, cook until tender, and mash them through a puree

sieve with the water in which they were boiled. Melt a good heaping

tablespoonful of butter, stir into it a small tablespoonful of flour,

and add to it the celery puree, season with a little cayenne pepper and

salt to taste. Add three-quarters of a cup of macaroni previously boiled

in water. As soon as it comes to a boil remove from the fire and add as

much boiling milk as will make it the proper consistency. Beat two egg

yolks with half a cup of cream and stir in quickly just before pouring

the soup into the tureen. Care must be taken to do this off the fire, as

celery soup is liable to curdle.

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Croquettes Of Salsify And Celeriac

Two roots of salsify and one large celeriac. Wash and scrape them well.

Cut in pieces and cover with vinegar and water and let them stand one

hour--this will prevent them from turning dark. Pour off the vinegar and

water and nearly cover them with boiling water, cook until very tender,

mash fine and smooth, season with pepper and salt, and a few drops of

onion juice, put in a saucepan over the fire, and add a tablespoonful of

butter, two tablespoonfuls of milk, and just before removing from the

fire add a tablespoonful of cream and one egg, stir well, turn out into

a bowl and set aside to cool. When cold make into croquettes, dip in egg

and cracker crumbs and fry in a basket in boiling oil.

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Fricassee Of Celeriac

Wash and peel the celery roots, cut them into dice and cook until tender

in as little water as possible, and when nearly done add a little salt.

Make a sauce of two tablespoonfuls of butter and one tablespoonful of

flour cooked together until smooth without browning. Then add a cup of

rich milk, and when this boils turn the celery dice with the water in

which they were boiled into the sauce, season to taste with salt and

pepper. When ready to serve beat one egg yolk with a tablespoonful of

cream and stir carefully into it, remove at once from the fire, pour

into a vegetable dish, sprinkle with a little parsley minced fine, and


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Stuffed Celeriac With Spanish Sauce

Put over the fire in a saucepan three-quarters of a cup of rich milk and

three ounces of butter, let them come to a boil, then add three ounces

of dried and sifted bread crumbs and an even tablespoonful of flour. Let

it cook, stirring all the time until it is a smooth paste and detaches

itself from the sides of the pan, remove from the fire and set it aside

to cool. When cold beat three eggs light, stir in a little at a time,

beating well until the mixture is smooth and all the beaten egg used,

then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of

walnut meats chopped fine, two tablespoonfuls of rich cream, and salt

and pepper to taste. Take four large, fine celeriac roots, clean, scrub

and scrape them. Cut off a slice from the top of each to make a cover,

then with an apple corer remove the inside, taking care not to pierce

the root, leave a shell a quarter of an inch thick. Fill each with the

dressing, leaving fully half an inch at the top for it to swell. Place

the cover on each, tie well the roots to prevent breaking in the

cooking, stand them in a saucepan with water to reach not quite to the

top of the roots, and put in all the celeriac removed from the roots,

boil gently until tender--about an hour--adding boiling water from time

to time as it evaporates. When they are tender take them out of the

water and put them aside, keeping them hot. Strain the water they were

boiled in, form what is left from the stuffing into small cylinders,

boil five minutes in the strained stock, take them out and put with the

roots to keep warm. Then take a generous tablespoonful of butter, an

even tablespoonful of flour, brown them together in a spider, add two

heaping tablespoonfuls of chopped walnuts and let them brown a little,

then stir in gradually the stock the roots were boiled in and cook until

it thickens. Arrange the roots in the center of the platter, the

cylinders around them and pour the sauce over all. Garnish with parsley,

putting a tiny sprig of celery leaves in the top of each root.

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Celeriac And Lettuce Salad

Boil two or three celery roots in water with a little salt until tender;

drain and let them get cold. Cut them in thin slices, make a nest of

crisp lettuce and put the celery slices in the center. Serve with a

French dressing.

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This is an excellent vegetable, but is little known. The stalks of it

can hardly be distinguished from celery, and it is much easier

cultivated. The roots are nice boiled tender, cut in thin slices, and

put in soup or meat pies; or cooked in the following manner, and eaten

with meat. Scrape and cut them in slices. Boil them till very

tender--then drain off the water. Sprinkle a little salt over them--turn

in milk enough to cover them. When they have stewed about four or five

minutes, turn them into a dish, and add a little butter.

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