Celeriac Dip

We got another very good celeriac crop this year, and one of them did very well made into this dip. We served it cold the first time, and then grated a little more cheese over the top of the leftovers, broiled it, and served it warm the second time. Good both times!

Celeriac is pretty subtle; I don't know that I would pay the ridiculous price that grocery stores charge for celeriac to make this. If you can grow it yourself or get it at a farmers market where prices are reasonable, however, it's well worthwhile.

2 cups - 8 to 12 servings
1 hour - 20 minutes prep time

2 cloves of garlic
1 teaspoon unsalted butter
1/2 cup mayonnaise (light is fine)
140 grams (4 ounces) chevre
1 tablespoon Dijon mustard
the finely grated zest of 1/4 lemon
the juice of 1 lemon
1/4 cup finely grated Parmesan cheese
1/4 teaspoon salt
freshly ground black pepper to taste
1 teaspoon cumin seed, ground
1/4 teaspoon celery seed, ground
2 cups peeled and finely grated celeriac

Peel and mince the garlic, and cook it gently in the butter in a very small skillet over medium heat until the garlic is cooked and fragrant but not browned. Turn it out into a food processor at once.

Add the mayonnaise, chevre, mustard, lemon zest and juice, Parmesan cheese, and the seasonings, first grinding the cumin and celery seed. Pulse to blend.

Peel and grate the celeriac, then add it to the food processor. Blend again, until well blended but still with texture.

Pack the dip into a serving bowl, cover, and refrigerate for 30 to 45 minutes to allow the flavours to blend. Serve with crackers or crudités.




Last year at this time I made Brussels Sprouts & Carrot Copper Coin Salad.

Posted in: Ontario Food