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Healthy Recipes using Fresh Celeriac

Celeriac and Apple Slaw

A refreshing slaw combining the earthy flavor of celeriac with the sweetness of apples, perfect as a side dish or light lunch.

Ingredients
  • 1 medium celeriac, peeled and julienned
  • 1 large apple, cored and julienned
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
Instructions
  1. In a large bowl, combine the julienned celeriac and apple.
  2. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
  3. Pour the dressing over the celeriac and apple, toss to combine, and garnish with parsley before serving.

Celeriac Mash with Garlic

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

Ingredients
  • 1 large celeriac, peeled and cubed
  • 4 cloves garlic, roasted
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup unsweetened almond milk
Instructions
  1. Boil the celeriac cubes in salted water until tender, about 15-20 minutes.
  2. Drain and return the celeriac to the pot, adding the roasted garlic, olive oil, and almond milk.
  3. Mash until smooth, season with salt and pepper, and serve warm.

Celeriac and Carrot Soup

A warming soup that blends celeriac and carrots, creating a creamy texture and a comforting flavor profile.

Ingredients
  • 1 medium celeriac, diced
  • 2 large carrots, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
  2. Add the diced celeriac and carrots, stirring for a few minutes before adding the vegetable broth.
  3. Simmer for 20 minutes, then blend until smooth, seasoning with salt and pepper before serving.

Celeriac Fries with Herb Dip

Crispy baked celeriac fries served with a zesty herb dip, offering a healthier alternative to traditional fries.

Ingredients
  • 1 large celeriac, cut into fries
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Salt to taste
  • 1/2 cup Greek yogurt
  • 1 tablespoon chopped fresh dill
Instructions
  1. Preheat the oven to 425°F (220°C) and toss the celeriac fries with olive oil, paprika, and salt.
  2. Spread the fries on a baking sheet and bake for 25-30 minutes until golden and crispy.
  3. Mix Greek yogurt with dill for the dip and serve alongside the fries.

Celeriac and Beetroot Salad

A vibrant salad featuring raw celeriac and roasted beetroot, drizzled with a tangy vinaigrette for a nutritious meal.

Ingredients
  • 1 medium celeriac, peeled and grated
  • 2 medium beetroots, roasted and diced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup feta cheese, crumbled
Instructions
  1. In a large bowl, combine the grated celeriac and diced beetroot.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
  3. Drizzle the dressing over the salad, toss gently, and top with crumbled feta before serving.

Celeriac and Lentil Stew

A hearty stew packed with protein and fiber, featuring celeriac, lentils, and a medley of vegetables for a wholesome meal.

Ingredients
  • 1 medium celeriac, diced
  • 1 cup green lentils, rinsed
  • 1 onion, chopped
  • 2 carrots, diced
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté the onion until translucent, then add the celeriac and carrots.
  2. Stir in the lentils, vegetable broth, thyme, salt, and pepper, and bring to a boil.
  3. Reduce heat and simmer for 30-35 minutes until lentils are tender, adjusting seasoning as needed.

Celeriac and Quinoa Salad

A nutritious salad combining celeriac, quinoa, and fresh vegetables, dressed in a light lemon vinaigrette for a refreshing meal.

Ingredients
  • 1 cup cooked quinoa
  • 1 medium celeriac, peeled and diced
  • 1 bell pepper, diced
  • 1/4 cup chopped green onions
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine cooked quinoa, diced celeriac, bell pepper, and green onions.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
  3. Pour the dressing over the salad, toss well, and serve chilled or at room temperature.

Celeriac and Mushroom Risotto

A creamy risotto featuring celeriac and mushrooms, offering a rich flavor while remaining light and healthy.

Ingredients
  • 1 cup Arborio rice
  • 1 medium celeriac, diced
  • 1 cup mushrooms, sliced
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a pot, heat olive oil and sauté onion until translucent, then add celeriac and mushrooms.
  2. Stir in Arborio rice and cook for 1-2 minutes before gradually adding vegetable broth, stirring continuously.
  3. Cook until rice is al dente and creamy, season with salt and pepper, and serve warm.

Celeriac and Spinach Frittata

A protein-packed frittata with celeriac and spinach, perfect for a healthy breakfast or brunch option.

Ingredients
  • 1 medium celeriac, grated
  • 2 cups fresh spinach
  • 6 eggs
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 375°F (190°C) and heat olive oil in an oven-safe skillet.
  2. Add grated celeriac and spinach, sautéing until soft.
  3. Whisk together eggs, milk, salt, and pepper, pour over the vegetables, and bake for 20-25 minutes until set.

Celeriac and Chickpea Curry

A flavorful curry featuring celeriac and chickpeas, simmered in a spiced coconut milk sauce for a satisfying dish.

Ingredients
  • 1 medium celeriac, diced
  • 1 can chickpeas, drained
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 tablespoons curry powder
  • Salt to taste
  • Fresh cilantro for garnish
Instructions
  1. In a pot, sauté onion until translucent, then add diced celeriac and curry powder, cooking for a few minutes.
  2. Stir in chickpeas and coconut milk, bringing to a simmer.
  3. Cook for 20 minutes until celeriac is tender, season with salt, and garnish with fresh cilantro before serving.