Your BEST recipes for (i) celeriac and (ii) kohlrabi ... please?

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.. and, if possible (please) not ones where all you do is substitute the weirdy vegetable for a normal one - eg mashed celeriac instead of potato on fish pie.

Someone on here produced a genius fennel recipe, which couldn't be made with anything other than fennel & brings out the best in it in a really unexpected way.

So ... I am hoping someone might have something equally brilliant for celeriac, and for kohlrabi.

??

Celeriac and pear soup:

Fry and onion and a few cloves of garlic in olive oil till very soft. Add the cubed celeriac, three cubed pears and 1 cubed large potato. Sautee for a bit, then add 1-2 litres of vegetable stock , two bay leaves, and cover to simmer for 20-30 minutes. Take out the bay leaves and blend. Season to taste.

You can use the kohlrabi in a stew with lots of other root veg, stock, and spices.
Also use in pies and soups.
I know this is kind of not what you wanted, but have you tried making rosti with celeriac coz it's delicious!
I saw something about serving it cooked and cubed in a greek salad too.

I find celariac best mashed and then mixed with mashed pots (roughly 1/3 celariac to 2/3 mashed pots suits our tastes). I then use this whereever I would use mashed potatoes. I think it comes into diviness though, when served with a long cooked lamb casserole

Kohlrabi, I find best sliced very thinly and then blanced for 30secs or so and then used in salads. It seems to work especially well with beetroot.

It also makes a wonderful chutney with beetroot and apple, as it seems to retain a bit of crunch!

eat Kohlrabi raw so yummy in a lunch box

what is kohlrabi???

it's looks a bit like a flying saucer!

Nice peeled and roasted witha bit of garlic.

celeriac sliced thinly, mixed with cream, olive oil, S&P and a bit of garlic, and baked in the oven like a gratin dauphinoise (alice waters recipe).

celeri remoulade - raw or blanched and mixed with a mustard mayonnaise, as a starter esp before steak and chips

kohl rabi sliced thinly and cooked on the stovetop again with cream and fresh parsley if you have it

are you dealing with an organic box?

oh celeri remoulade you grate/julienne it - japanese mandolin is perfect for this. watch your fingers now.

(i) I had a similar thread recently here.
(ii) Yes, I want to know that too.

sophable makes great celeriac chips
and a really good mash with grainy mustard IIRC

Grated celeriac with mayonnaise,wholegrain mustard and some salt-yummy on it's own or served with sourdough bread.....or merely as a side dish (cold)