Three Easy Celeriac Recipes

In a skillet, sauté the spices in oil including 1 tsp turmeric, 1 tsp cumin, 1.5 tsp garam masala, 1/4 chili, 2 cardamom pods, and 4 slices of ginger

Add the onion, fresh chili if using, 50g celery stalk if desired, and 1 tbsp tomato paste

When onions are tender, add cubed celeriac, chard stems, 100g red lentils, and 400mL water then cover and cook for 20 minutes

At the end of cooking, add 350mL plant milk, 2 tbsp peanut butter, and chard leaves or spinach then cook for another 5 minutes and serve

Grate 250g celeriac and 75g carrot, slice one onion and one garlic clove, and mix everything with 200g veggie ground, 2 tsp ras el-hanout, 1 tsp cumin, and 1/4 chili

Incorporate 80g frozen peas and 2 tbsp plant milk or water to bind the mixture

In a mold, layer 5 oiled filo pastry sheets, add the filling, then top with another 5 oiled filo sheets, seal the pastilla, and bake for 25 minutes at 180°C

Grate 500g celeriac, 2 apples, and 1 carrot, chop 1 bunch of mixed herbs, and combine with a handful of sliced almonds and 2 handfuls of dried cranberries

For the sauce, mix 2 tbsp tahini, 2 tbsp rice vinegar, 2 tbsp soy sauce, and add water to achieve desired texture

Each recipe serves four people, making about 12 servings total from the three recipes

Optional ingredients can be omitted or substituted based on preference

The text encourages trying the recipes with other vegetables by commenting suggestions