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Healthy Recipes using Cooked Celeriac

Celeriac and Quinoa Salad

A refreshing salad combining cooked celeriac with protein-packed quinoa and vibrant vegetables, perfect for a light lunch or dinner.

Ingredients
  • 1 cup cooked celeriac, diced
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked celeriac, quinoa, cherry tomatoes, and red onion.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine. Serve chilled.

Celeriac Mash with Garlic

A creamy and flavorful alternative to mashed potatoes, this celeriac mash is infused with garlic and makes a perfect side dish.

Ingredients
  • 2 cups cooked celeriac, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup low-fat milk
  • Salt and pepper to taste
Instructions
  1. In a saucepan, heat the olive oil over medium heat and sauté the garlic until fragrant.
  2. Add the cooked celeriac and milk, then mash until smooth and creamy.
  3. Season with salt and pepper, and serve warm.

Celeriac and Apple Soup

A warm, comforting soup that blends the earthy flavor of celeriac with the sweetness of apples, perfect for chilly days.

Ingredients
  • 1 cup cooked celeriac, diced
  • 1 apple, peeled and chopped
  • 1 onion, chopped
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a pot, heat olive oil and sauté the onion until translucent.
  2. Add the cooked celeriac, apple, and vegetable broth, and bring to a boil.
  3. Simmer for 15 minutes, then blend until smooth. Season with salt and pepper before serving.

Celeriac and Chickpea Stew

A hearty and nutritious stew featuring cooked celeriac and chickpeas, packed with flavor and fiber for a filling meal.

Ingredients
  • 1 cup cooked celeriac, diced
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat olive oil and sauté the onion and garlic until soft.
  2. Add the cooked celeriac, chickpeas, diced tomatoes, cumin, salt, and pepper.
  3. Simmer for 20 minutes, stirring occasionally. Serve hot.

Celeriac and Lentil Salad

A protein-rich salad combining cooked celeriac with lentils and fresh herbs, ideal for a nutritious meal or side dish.

Ingredients
  • 1 cup cooked celeriac, diced
  • 1 cup cooked lentils
  • 1/4 cup parsley, chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix the cooked celeriac, lentils, parsley, and red onion.
  2. In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
  3. Drizzle the dressing over the salad and toss to combine. Serve chilled.

Celeriac and Spinach Frittata

A nutritious frittata featuring cooked celeriac and spinach, perfect for breakfast or brunch, packed with protein and flavor.

Ingredients
  • 1 cup cooked celeriac, diced
  • 2 cups fresh spinach
  • 6 eggs
  • 1/4 cup milk
  • 1/2 cup feta cheese, crumbled
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the eggs, milk, salt, and pepper.
  3. In a skillet, combine the cooked celeriac and spinach, pour the egg mixture over, and sprinkle with feta. Cook on the stove for a few minutes, then transfer to the oven and bake until set.

Celeriac and Beetroot Slaw

A vibrant slaw combining cooked celeriac and beetroot, dressed with a tangy vinaigrette, perfect as a side dish or topping.

Ingredients
  • 1 cup cooked celeriac, shredded
  • 1 cup cooked beetroot, shredded
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste
Instructions
  1. In a bowl, combine the cooked celeriac and beetroot.
  2. In a separate bowl, whisk together apple cider vinegar, olive oil, honey, salt, and pepper.
  3. Pour the dressing over the slaw and toss to combine. Serve chilled.

Celeriac and Mushroom Risotto

A creamy risotto featuring cooked celeriac and mushrooms, offering a rich and satisfying meal that's also healthy.

Ingredients
  • 1 cup arborio rice
  • 1 cup cooked celeriac, diced
  • 1 cup mushrooms, sliced
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a pot, heat olive oil and sauté the onion and garlic until soft.
  2. Add the arborio rice and stir for a minute, then gradually add the vegetable broth, stirring frequently.
  3. When the rice is nearly cooked, stir in the cooked celeriac and mushrooms, and season with salt and pepper. Cook until creamy and serve warm.

Celeriac and Carrot Soup

A deliciously creamy soup that combines cooked celeriac and carrots, seasoned with herbs for a comforting dish.

Ingredients
  • 1 cup cooked celeriac, diced
  • 1 cup carrots, chopped
  • 1 onion, chopped
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a pot, heat olive oil and sauté the onion until translucent.
  2. Add the cooked celeriac, carrots, vegetable broth, and thyme, and bring to a boil.
  3. Simmer for 20 minutes, then blend until smooth. Season with salt and pepper before serving.

Celeriac and Avocado Toast

A trendy and nutritious twist on avocado toast, featuring cooked celeriac for added flavor and texture.

Ingredients
  • 2 slices whole grain bread
  • 1 cup cooked celeriac, mashed
  • 1 avocado, mashed
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Red pepper flakes for garnish
Instructions
  1. Toast the whole grain bread until golden brown.
  2. In a bowl, mix the mashed celeriac with lemon juice, salt, and pepper.
  3. Spread the celeriac mixture on the toast, top with mashed avocado, and sprinkle with red pepper flakes before serving.