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How To Use Celeriac In A Sentence

  • Add the celeriac and potato to the pan with some salt and pepper and the thyme leaves. Times, Sunday Times
  • Its delight lies in playing celeriac, one of the cheapest ingredients in the kitchen, against the expensive truffle. Times, Sunday Times
  • The barley and the remaining diced, cooked carrot, turnip and celeriac can now be added.
  • Serve with mashed celeriac or potatoes, carrots and green beans. Times, Sunday Times
  • First place a layer of potato to cover the bottom of the tin. Season with salt and pepper. And then scatter a few slices of garlic over the potato, followed by a layer of celeriac.
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  • We started with an appetiser of celeriac velouté and ham hock tortellini, which was followed by seared scallops ceviche and cucumber jelly, then pot-roasted lobster with foie gras.
  • Celeriac or celery root (Apium graveolens var. rapaceum): more and more, American supermarkets carry celeriac, which is grown for its bulbous root. Ingredient: Leaf Celery
  • I had the scallops with creamed celeriac and apples with sauce nero.
  • Serve with the quince, mushrooms, parsley and celeriac mash. Times, Sunday Times
  • Spoon the celeriac mash on top until meat is completely covered. Times, Sunday Times
  • This was accompanied by a dish of new potatoes, green beans, carrots and celeriac strips.
  • A slice of celeriac and parmesan tart (£3.10) and a Gloucester Old Spot sausage roll (£3.25), were both very, very good. West London's top 10 budget eats
  • Serve with the tarragon sauce, sprinkled with chopped chives and accompanied by either roast potatoes or potato and celeriac mash and steamed broccoli. Times, Sunday Times
  • Add the leeks, onions, celeriac, garlic, tomatoes, coriander seeds, peppercorns, and caraway seeds and sauté until the vegetables are tender, about five minutes.
  • Starters included cod brandade, fish soup, a ham-hock terrine with celeriac rémoulade. Times, Sunday Times
  • More recently, celery breeding has been directed toward tolerance to a new strain of the same disease, and most of these varieties are crosses with celeriac.
  • The presence of carrots, celeriac and celery add an earthy flavour. Times, Sunday Times
  • Try using celeriac in place of spuds, whether roasted or mashed, with fresh thyme or layered in a gratin. Times, Sunday Times
  • Finally, add the butternut squash and celeriac and bring to the boil. Times, Sunday Times
  • Mr. Howard has perhaps four of these — apart from the herb-encrusted lamb, there is lasagne of crab with cappuccino of shell fish and champagne foam, Scottish saut é ed langoustine tails with parmesan gnocchi and an emulsion of potato and truffle, plus a roast saddle of hare on a tarte fine of celeriac and pear. Creating a Seasonal Menu
  • They can be used in any way celeriac is served and are particularly good with a simple oil-and-vinegar dressing into which a little onion has been shaved.
  • Serve with a purée of celeriac or carrot. A Passion for Food
  • They've bunged in some unbilled celeriac as well, but it only raises the excitement level to tepid. Times, Sunday Times
  • Unfortunately, salsify is often hard to come by because it's so difficult to harvest, but if you can't find any, celeriac is a perfectly acceptable substitute. Yotam Ottolenghi's mushrooms with salsify and barley recipe
  • I ordered the boudin of veal sweetbread and wild mushroom with truffle-scented celeriac puree and truffle jus, for €9.
  • Heat oil in a pan and sauté leeks, then add to the celeriac mash; season well. Times, Sunday Times
  • Loyd claims not to be a faddy eater - he thinks the Atkins diet is a load of rubbish - but for lunch he orders celeriac roulade without the Bayonne ham, and a tiny plate of dressed crab.
  • Saddle of venison with garden golden turnips and an elderberry sauce and roasted partridge with braised red cabbage, celeriac and truffle foam were among the delights on the menu.
  • Pour beef into a shallow ovenproof dish and top with celeriac mixture. Times, Sunday Times
  • There are also chunky crab cakes with cranberry, duck and pork rillettes on crisp French bread, Atlantic prawns and celeriac remoulade with a topping of caviar.
  • They came breaded and deep fried, along with a sound celeriac remoulade, cold battered onion rings, salad and dabs of tartare sauce.
  • Serve with a good pile of celeriac and the roughly chopped walnuts. Times, Sunday Times
  • The winter ratatouille of butternut squash and celeriac was in fact just big chunks of undercooked carrots.
  • Try using celeriac in place of spuds, whether roasted or mashed, with fresh thyme or layered in a gratin. Times, Sunday Times
  • Tip the potatoes and celeriac back into the pan, then add the butter and milk. The Sun
  • In this street market, celeriac, parsley root, arugula and frisée were available.
  • Add the drained celeriac and potatoes. Times, Sunday Times
  • The presence of carrots, celeriac and celery add an earthy flavour. Times, Sunday Times
  • I struggled to taste the truffle in the light celeriac mousseline but all-in-all this wide array of flavours pulled together well.
  • The Celeriac is known as the beast of vegetables a turnip rooted, celery topped winter crop that is predominantly used in stews or soups.
  • Peel the celeriac and cut it into 0.5cm cubes, like a swede.
  • Meanwhile, cut the celeriac and carrots into large chunks. Times, Sunday Times
  • Celery root, also called celeriac or celery knob, is a turnip-rooted celery used extensively in France for flavoring much as we use celery. Make It Easy Make It Light
  • Snow Bear has fennel, German butterball, french fingerling potatoes, dried beans (four varieties), celery and celeriac. Market Roundup: Sept 30-Oct. 7
  • Snow Bear has fennel, German butterball, french fingerling potatoes, dried beans (four varieties), celery and celeriac. Market Roundup: Sept 30-Oct. 7
  • I will start with this celeriac and cobnut recipe. Times, Sunday Times
  • Add the venison bones, garlic bulb, celeriac, carrots, and bacon and sauté until the bacon fat is rendered, about five minutes.
  • Add the celeriac and potato to the pan with some salt and pepper and the thyme leaves. Times, Sunday Times
  • Peel the carrots, turnips and celeriac and dice roughly into 2cm cubes. Times, Sunday Times
  • Sweat the onions in the olive oil for 5 min before adding the celeriac and potatoes. Times, Sunday Times
  • I struggled to taste the truffle in the light celeriac mousseline but all-in-all this wide array of flavours pulled together well.
  • Reduce the heat, add the carrots, celeriac, leeks, and parsley root and simmer until tender, about three hours.
  • The ash extenuates its smoky flavours but the celeriac is the mere supporting cast for our star, the wildly irresistible boar. Telegraph.co.uk: news, business, sport, the Daily Telegraph newspaper, Sunday Telegraph
  • Meanwhile, cut the celeriac and carrots into large chunks. Times, Sunday Times
  • I had the braised venison in red wine and chocolate with fresh pasta and celeriac puree.
  • Serve with celeriac mash, carrots and a pot of mustard. Times, Sunday Times
  • Serve with the celeriac purée and stock reduction. Times, Sunday Times
  • Heat oil in a pan and gently sauté leeks, then add them to the celeriac mash; season well. Times, Sunday Times
  • My fillet of venison with a roulade of celeriac and roasted wild mushrooms in a red wine and port jus was absolutely fine apart from one key factor.
  • Peel a large celeriac and cut into long, thin sticks. Times, Sunday Times
  • In this street market, celeriac, parsley root, arugula and frisée were available.
  • If you prefer something less sweet, celeriac mash is an easy alternative. Times, Sunday Times
  • Pile the celeriac into a large bowl and arrange the salad on top. Times, Sunday Times
  • It is then served with a celeriac purée that goes so well with the rich, warmly spiced pudding, the juicy fish and the crisp prosciutto that it could be an idea straight from Heaven after all.
  • Serve with creamy mash and blanched buttery cabbage, or try the sliced celeriac dish that follows, which again can be made ahead and reheated to serve.
  • In this street market, celeriac, parsley root, arugula and frisee were available.
  • For my main course, I had the fillet of Aberdeen beef, with braised shin and green vegetables, served on a bed of creamed celeriac and Madeira sauce.
  • Next up is celeriac, a large bulbous root vegetable that tastes very much like celery.

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