Celery Root

This recipe is an accompaniment for Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo.

The duck leg confit brings added richness to the bisque, but the soup is also delicious without it.

Can be prepared in 45 minutes or less.

Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Here's a colorful make-ahead starter that's perfect for entertaining. Serve this bistro tradition-called assiette de crudité-with a baguette and butter.

Using a mandoline (inexpensive versions are now widely available at cookware shops) makes short work of slicing the vegetables.

(Purée de Pommes de Terre, de Topinambours, et de Céleri-rave) At the market in Le Neubourg, not far from where I live in Normandy, each Wednesday farmers bring out their produce in a panoply that directly mirrors the seasons. This dish, which I make with vegetables from that market, is a celebration of fall. Farmers in Le Neubourg are really mostly market gardeners or truck farmers, or maraîchers. They and others like them are the backbone of the French agricultural system, providing from their small plots the best and the freshest produce in the country. Because they are small and sell direct, they can grow a wide variety of vegetables, which is why I can find Jerusalem artichokes alongside potatoes and celery root, dandelion greens, and wild mushrooms gathered in the surrounding woods. Though the vegetables in this dish are unglamorous, the balance here is luscious, rich, and satisfying.

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Celery root, a popular fall vegetable, tastes like a cross between celery and parsley.

This dish was inspired by pommes Anna, the regal, crisp-crusted potato cake rumored to have been named for Anna Deslions, a famous courtesan in nineteenth-century Paris.

"Because I love to cook, I'll use any excuse to make dinner for my family or friends. Most of the recipes I concoct are partly based on how the ingredients look—presentation is very important to me," Dave Purdy of Hopewell, New Jersey. "Here, I combined celery root with Swiss chard because the colors and textures contrast so nicely." This tangy side dish would be good with roasted poultry or meat.