Cream of Celeriac Soup

4 peeled celeriacs
2 small potatoes.
2c soy milk
.25 c butterlike substance
.5 t soup bullion concentrate
.5 medium onion
.5 head garlic
1T olive oil

Boil a pot of water, then put in 3 celeriacs and the potatoes. When forkable, remove and mix with milk, butter, and bullion in a blender.

Meanwhile, sauté onion and garlic in a little oil in a big pot. Add the above mixture, then thin or season as desired. Add the remaining celeriac, diced. Cook for a minute or an hour.

Glazed celery garnish:
2 stalks chopped celery
1c water
2 T butter substitute
1-2 T honey or raw sugar
Sauté for 10-15 minutes.

Serve with these scones or other soup bread.

Celeriac Red Beans and Rice with Celeriac Remoulade and Celeriac

I've started this tradition of making something new-to-me each Thursday for dinner. I've been getting tons of celeriac from my work. I'd never heard of the stuff before a couple weeks ago. I did some research and found that it's often used in rémoulade sauces, including Cajun remoulades. Here's my naïve interpretation:

Skin and boil two celeriacs until easily stabbed with a fork (like testing potatoes).

Soak and cook 2 cups (dry) red beans, dump the water and put them back in the pot. Mash about a quarter of them with a potato smasher, add half a celeriac (diced), kale, garlic and seasonings.

In a pan, heat 2 cups uncooked rice and a chopped onion with 1-2 T oil, coating thoroughly. Add broth and seasonings.

In a blender, mix
1 celeriac, boiled and chopped a bit
.5 c walnuts
.5 c Vegenaise
1 green onion
1 fistfull cilantro
.5 lemons' worth of juice
mustard, paprika, salt, pepper, and vinegar to taste
thin with water if desired.

Because two types of celeriac wasn't enough, I grated the remaining half-a-celeriac as a garnish. Serve with a chili-less cornbread for a purple-yellow-brown-green-white meal.