Celeriac -Apple Slaw 
from Matthew Fogarty, Bon Appetit at St. Olaf College

1 large Celeriac (Peeled, Julienne)
2-3 Carrot (Peeled, Julienne)
1 Apple (Peeled, Julienne)
1/2 Head Green Cabbage (Sliced) 

Dressing 
½ Cup Cider Vinegar
1 Tbsp Horseradish
¼ Cup Stone Ground Mustard
2 Tbsp Dijon Mustard
¼ Cup Honey
½ Cup Olive Oil
Salt and Pepper to taste

Mix all except oil. Slowly emulsify oil. Toss with produce.  This recipe was decreased from a large batch recipe, so adjust seasonings as you see fit.

 

Scalloped Celeriac and Potatoes
from a Friend of Angelic Organics Farm
Here’s a variation on a classic that just might be better than the original. Traditionally, scalloped potatoes are cooked in milk or cream; here, however, we cook them in stock, and the result is a more flavorful and delightfully lighter dish. The celeriac adds a brightness that assertively sets the dish apart from its classic cousin.
           
butter for greasing the baking dish
1 pound celeriac, peeled, halved, sliced about 1/8 inch thick
1 pound baking potatoes, peeled, sliced about 1/8 inch thick
salt
freshly ground black pepper
1 cup grated Gruyère or domestic Swiss cheese, divided
1/2 teaspoon dried thyme
2 cups chicken, beef, or vegetable stock
2 tablespoons butter

 1. Preheat the oven to 350° F. Grease a 2-quart baking dish with butter.

2. Place the celeriac and potatoes in alternating layers in the baking dish, seasoning every few layers with salt and pepper. At about the halfway point, add 1/3 cup cheese in an even layer; sprinkle with the thyme. Continue with the celeriac and potatoes, until you have used all of your slices (don’t go all the way to the top edge; leave a little room to allow the liquid to boil).

3. Pour the stock over the celeriac and potatoes. Dot with butter. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more. Sprinkle the remaining 2/3 cup cheese over the top layer, add several grindings of fresh pepper, and bake until the cheese turns golden, about 15 minutes.

 4. Let stand for 10 minutes before serving.
Serves 6.

 

Cream of Celeriac Soup
From Peter Abrahamson, Bon Appetit at St. Olaf College, for the Eat Local Challenge 2007

Chop Onions.

Make a rue with butter and flour. 
Add Heavy Cream and Diced Celeriac.
Cook until tender.
Puree.
Add cheese and Salt.  Onion-Chive Monterey Jack works great, but Plain Jack will do.