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Adriana's avatar

In Austria celeriac is typically made like a "Wiener schnitzel".

Peel celeriac, slice 1/2 " thick, dry, dip in flour, egg wash and good bread crumbs. Saute in olive oil.

If celeriac is used in a raw salad, celeriac is sliced (like Ali's recipe) and mixed with a grated tart apple. Salad is dressed with a light lemony creamy dressing.

I forgot to add that lemon is used to prevent celeriac from discoloration!

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Katie Thisdell's avatar

There’s a recipe from the New York Times for a soup with celeriac, potatoes, leeks and an apple. I make it every year with our CSA. Be sure to double the recipe though!

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