Celeriac au Gratin
You may choose to adjust or expand this recipe by adding using half celeriac/half potatoes in the dish. The potatoes usually cook much quicker than the celeriac, so make your celeriac slices a little smaller than the potato slices or add the potatoes later.
2 large celeriac bulbs, peeled, sliced into 1/8 inch pieces
2 T. butter
1 T. flour
1 c. chicken or vegetable stock
Salt and pepper to taste
1 c. grated Swiss or cheddar cheese
Simmer celeriac in water over medium heat until tender, about 15 minutes. Drain. In medium saucepan, melt butter, add flour, and cook until golden. Slowly whisk in stock; cook until thickened. Add salt and pepper. Place celeriac in shallow baking dish; top with sauce, sprinkle with cheese, and bake at 375 degrees until golden, about 15 minutes.
Wild Rice Salad with Celery and Walnuts
Adapted from The New York Times: Recipes for HealthFor the salad:
1 quart water, chicken stock or vegetable stock
1 c. wild rice, rinsed
Salt to taste
1/3 c. lightly toasted walnut pieces
3 celery stalks, thinly sliced on the diagonal
1/2 c. chopped celery leaves
1 t. finely chopped fresh thyme
For the dressing:
2 T freshly squeezed lemon juice
2 t. red wine vinegar, white wine vinegar, or sherry vinegar
1 small garlic clove, minced
Salt and freshly ground pepper to taste
6 T. olive oil
2 T.buttermilk or plain low-fat yogurt (optional if lactose intolerant)
Bring the water or stock to a boil, add salt to taste and wild rice. Lower heat, cover and simmer for 40 minutes, or until the rice is tender. Drain and toss in a large bowl with the remaining salad ingredients. Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the olive oil and buttermilk or yogurt if using. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.