celeriac


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ce·le·ri·ac

 (sə-lîr′ē-ăk′, -lĕr′-)
n.
An edible variety of celery (Apium graveolens var. rapaceum) cultivated for its swollen knobby root. Also called celery root.

[Alteration of celery.]

celeriac

(sɪˈlɛrɪˌæk)
n
(Plants) a variety of celery, Apium graveolens rapaceum, with a large turnip-like root, used as a vegetable
[C18: from celery + -ac, of unexplained origin]

ce•ler•i•ac

(səˈlɛr iˌæk, -ˈlɪər-)

n.
a variety of celery, Apium graveolens rapaceum, having a large, edible, turniplike root.
[1735–45; obscurely derived from celery]

celeriac


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A type of celery with a large turnip-like root.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.celeriac - grown for its thickened edible aromatic rootceleriac - grown for its thickened edible aromatic root
celeriac, celery root - thickened edible aromatic root of a variety of celery plant
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
2.celeriac - thickened edible aromatic root of a variety of celery plant
root vegetable - any of various fleshy edible underground roots or tubers
Translations

celeriac

[səˈlerɪæk] Napio-nabo m

celeriac

[sɪˈlɛriæk] ncéleri-rave m, céleri m

celeriac

n(Knollen)sellerie f

celeriac

[səˈlɛrɪˌæk] nsedano m rapa inv
References in periodicals archive ?
SLOW-COOKED pork belly, mash, and celeriac & apple remoulade From Jim Dobson, head chef at the Fox and Hounds, Llancarfan Ingredients 1/2 pork belly boned and scored Sea salt to lightly cover skin on belly 100ml white wine 300ml apple juice 1.5 litres chicken stock For the celeriac and apple remoulade: 1 celeriac (peeled and finely sliced on a mandolin, then sliced very finely by hand into match sticks) 3 banana shallots 2 cloves garlic 1 tbsp grain mustard 2 medium Bramley apples Pinch of chopped thyme 200ml double cream 70g butter Seasoning For the mash: 6 Desiree potatoes 150g butter 100ml milk 100ml cream Seasoning Method Salt the skin side of the belly and leave on a tray in the fridge for one hour.
While his recipe for rack of lamb with celeriac puree, fondant potato, red cabbage, asparagus and baby carrots in a red wine sauce has several steps, none of them is too challenging.
ROAST LOIN OF LAMB WITH CELERIAC PUREE From Jim Dobson, head chef at the Fox and Hounds, Llancarfan Ingredients Loin of Welsh lamb, approx half a pound per person Sea salt such as Halen Mon and pepper - to taste Whole celeriac, peeled and chopped into small pieces 10g butter 10mls milk (preferably whole) Pinch of paprika Season the lamb with salt and pepper to taste Method Preheat the oven to 160C/Gas mark 3.
25g butter 2 leeks, outer layer removed, washed of any grit and sliced into rings small handful rosemary leaves, roughly chopped 1 bay leaf 300ml double cream 300ml milk 1 celeriac (about 500g), peeled, quartered and thinly sliced 100g cheddar or gruyere, coarsely grated
CELERIAC has green leaves and stalks that grow above ground, and a root covered in rough, brown skin that grows below.
ADD CELERIAC TO YOUR DIET CELERIAC has green leaves and stalks that grow above ground, and a root covered in rough, brown skin that grows below.
WHAT YOU WILL NEED Four 6oz blades of beef One glass of red wine One stick celery One onion Potatoes, around 10 100g butter 50ml double cream 3tbsp honey 1/2 celeriac Two carrots One parsnip 1/2 turnip METHOD Heat oven to 160 degrees In a frying pan, sear the beef for around two minutes each side.Transfer the beef into a casserole dish.
3 Add celeriac and chopped garlic to saucepan and raise heat.
winter saladWARM SALAD OF SEARED SKIRT STEAK, ROAST CELERIAC, RED ONIONS AND HERBS INGREDIENTS: (Serves 4) 1 celeriac (about 800g), peeled and cut into bite-sized chunks 2 red onions, halved and each half cut into 3 or 4 wedges 2 garlic cloves, peeled and sliced 2 rosemary sprigs, torn 1 small bunch of thyme, torn 2 bay leaves 2tbsp olive oil 15g pumpkin seeds 15g sunflower seeds 300g skirt steak 1 large handful of salad leaves and herbs Salt and freshly ground black pepper For the dressing: 2tbsp extra-virgin olive oil 2tsp Dijon mustard 2tsp sugar 1tbsp red wine vinegar METHOD: 1.
Remove the tray from the oven and scatter over the seeds, then return to the oven for a further eight to 10 minutes, or until the celeriac is a little caramelized on the outside and tender in the middle.
INGREDIENTS (Serves 4) 500g centre cut of beef fillet For the duxelles: 25ml truffle oil; 1 shallot, diced; 150g wild mushroom; 100g chicken liver parfait; 25g breadcrumb; 1/2 bunch tarragon; 6 slices serrano ham; 1 sheet puff pastry; 2 egg yolks; 1tsp onion seed For the celeriac puree: 350g celeriac; Juice of 1/2 a lemon; 125g butter; 175g water; salt; 4 shallots; 1 sprig of thyme; 100m chicken stock; 10 chestnut mushrooms; 12 morels; 50g butter METHOD 1.
INGREDIENTS (Serves 4) For the fish: 120g of skinned and filleted sole per person (ask your fishmonger to prepare for you); 250g of butter; 500ml of rapeseed oil; sea salt For the celeriac puree: 250g celeriac; 125g unsalted butter; 75ml lemon juice; 125ml water; sea salt For the crispy celeriac: 250g celeriac; sea salt For the burnt butter shrimps: 200g of brown shrimps; 250g unsalted butter; nutmeg; sea salt METHOD: 1.