MAKING 1. Clean the celery and cut the celery root into thick slices 2. Peel and clean again 3. Cube the root and steam till tender 4. Season the cubes SERVING 5. Serve hot covered with white sauce or serve cold covered with mayonnaise - 22.7345

GETTING READY 1) Preheat the oven to 375°. MAKING 2) In a large heavy skillet, add butter. 3) Place the skillet over moderately high heat and melt the butter. 4) Into a small bowl, spoon 1 tablespoon of the melted butter and set aside. 5) Add the celery... - 46.6176

GETTING READY 1) Preheat the oven to 500°. MAKING 2) In a large saucepan of lightly salted boiling water, cook the potatoes until just tender, about 5 minutes. 3) Use a slotted spoon to remove the potatoes to a colander and drain. 4) Add the celery root... - 42.6587

GETTING READY 1) In a large saucepan, combine the celery root and potatoes. 2) Pour in enough cold water to cover the vegetables. 3) Preheat the oven to 400°. MAKING 4) Place the saucepan over high heat to bring a boil. 5) Add the green beans and return... - 39.0225

Cut the celeriac into slices and then into strips. Combine the mayonnaise with the celeriac strips. Pile the mixture into a bowl and garnish with the peppers and onion. - 27.6262

Combine first 3 ingredients in large bowl and mix well. Stir in celery root. Season to taste with salt and pepper. Chill well. Sprinkle with chives just before serving. - 29.4061

GETTING READY 1) Cut the celery root thinly 2) Peel the slices and julienne them. MAKING ... - 24.2508

Cut off celeriac tops. Peel roots and dice. Cook in 1 inch of boiling salted water for about 20 minutes, or until tender. Drain and place in shallow casserole. Mix cheese with hot white sauce until melted. Pour over celery roots and season to taste. Top with... - 34.1351

GETTING READY 1. Peel the celery roots and slices into pices of quarter inch thickness MAKING 2. Cook the celery root amd reserve its broth; cool when cooked through 3. Mix together beaten egg yolk and bread crumbs and dip the celry sticks into it 4. Heat... - 41.884

Celeriac is the edible root of a variety of celery. Wash and peel the celeriac. Hollow out the centers and dice the scooped-out flesh. Place the celeriac in cold water with a few drops of lemon juice added. Nick the skins of the tomatoes, plunge into boiling... - 40.6306

MAKING 1) In a 9-inch nonstick skillet, heat oil. 2) To this, add the celeriac. 3) Over high heat, cook this for 5 minutes, or until golden brown. Stir constantly while cooking. 4) To this, add the remaining ingredients and mix well. 5) Cook until the... - 34.1091

GETTING READY 1. Start by, preheating the oven to 375° F 2. Start trimming the celeriac, and also shaping it evenly with a paring knife, and then set it aside MAKING 3. In a small skillet, spread the mustard seeds, and toast it over medium-high heat for 6... - 42.5617

MAKING 1) Peel and roughly grate or thinly shred the carrots, white radish, radishes and celeriac. 2) In separate bowl, place each of them. Then, stir in the orange juice into the celeriac. 3) Chop the celery sticks finely, reserving the celery leaves for... - 45.3329

GETTING READY 1) In a large saucpean, boil the turnips and celery root until tender. MAKING 2) Using a food mill or sieve, puree the vegetables with garlic. 3) Stir in warmed yogurt a/c to taste. SERVING 4) Serve hot vegetable puree as side dish. - 30.944

GETTING READY 1) Cut celery root in slices. 2) Remove the fibrous outer layer. 3) Cut the root into cube. 4) Scrub and cube the Jerusalem artichokes. MAKING 5) Steam or blanch celery root for one or two minutes until crisp-tender. 6) Place in a medium... - 37.995

MAKING 1 Using a small sharp knife, remove the leaves from the celery. 2 Separate the celery into individual ribs and trim the roots ends with the knife, scraping off the heavy outside strings and any brown blemished areas. 3 Wash the ribs thoroughly... - 47.1719

MAKING 1) Boil celery root and turnips until they become tender. 2) Rub the cooked turnips, celery root and garlic through the sieve or make use of a food mill. 3) Add warmed yogurt as per taste and stir it with the vegetables. SERVING 4) Serve the dish hot... - 29.8738

In large pot place chicken and giblets and cover with water. Add seasonings and simmer for 1-1/2 to 2 hours. Add onions, peppers, half of the parsnips, and half the celeriac. Simmer for another thirty minutes. Add carrots, celery, remaining celeriac, and... - 39.4248

Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except last 2. Simmer, covered, for 1 1/2 hours, or until tender. Transfer meat to hot platter; keep hot. Force liquid and vegetables through sieve or puree in electric... - 42.8859

MAKING 1.Take a saucpan or casserole and put butter in it. 2.eat the butter on medium low flame and stir in onion, celery, leek, garlic and jalapeno in the pan. 3.Put the pan's lid on and cook for 30 minutes by stirring in between. 4.Put cabbage, carrots,... - 46.0281

MAKING 1) In a heavy soup kettle, add water and bring it to a boil. 2) Put all the ingredients other than the lemon juice and bring back to boil. 3) Allow the liquid to simmer for 30 minutes. Break up the squash by frequent stirring to form thick stock. 4)... - 42.9614

Place the prepared vegetables and parsley with the pig giblets and salt pork in a pan. Season with a little salt, add the water and half of the butter, bring to a simmer and cover tightly. Remove the liver after about 15 minutes and reserve it; the other... - 38.7521

MAKING 1) In a non-stick pan, lightly toast the pearl barley by mixing it thoroughly it over a moderate heat (Use a little oil if you do not have a non-stick surface.) 2) After the barley grains attain an even brown colour, remove them from the pan or it... - 37.2532

MAKING 1) Take a heavy 6 to 8-quart casserole. Add the split peas, pig's feet, salt pork and water. 2) Allow it to come to a boil over high heat. Using a spoon, skim off the foam and scum as they rise to the surface. 3) Turn the heat settings to low,... - 45.1241

GETTING READY 1.Take a sharp and pointed knife for removing the bone and tpull the breast halves apart and keep them aside. 2.Separate the legs and thighs by making use of a sharp pairing knife. 3.Make a cut in leg and thigh and take the thigh meat... - 46.5021