Peel celery root, either with a knife or peeler. Cut into even pieces, about 1 inch. Put in a small sauce pan and cover with cream. Put on stove and bring to a slow simmer, being careful to not let ...

Roots and vegetables are natural fits: turnips, parsnips, cauliflower, mushrooms, roasted eggplant, fennel, sunchokes. Celeriac — the knobby, subterranean root of the celery plant — makes an e ...

Cabahug pulls out a container of puréed celery root, which he has previously prepared by peeling the celery root and rough chopping. "Then I simmered it in heavy cream and butter with shallots ...

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to ...

Frank made a black bean puree, corn pudding ... and Ismail had to use licorice root. In the end, Ismail and Miranda's dishes were deemed the best. Ismail made celery root gnocchi with licorice ...

For the grilled octopus, for example, Rudolph pulls black garlic, celery root and squash with a pepita gremolata; and for halibut, cauliflower purée, potato fondant, endive and kumquats.

Celeriac is a very underrated vegetable. Try it like this first, combined with parsnip. Or, if you find that idea too much, replace the parsnip with a carrot. Place the celeriac and parsnip in a ...

Every time I make chicken soup using my grandmother’s recipe, I include her secret ingredient: Parsnips. Until she gave me ...

The homely looking parsnip has made a comeback – and for good reason. These versatile and subtly sweet roots are delicious puréed, roasted as slender-cut fries or paired with apples in a soup.