This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Pare the bulbs and cook until tender in boiling, salted water. They may be sliced before cooking if desired. When tender, drain and dress with salt, pepper and butter, or re-heat in a cream or brown sauce.
2 cupfuls celeriac cubes
2 cupfuls brown or chicken stock
3 tablespoonfuls butter
2 tablespoonfuls flour Salt and pepper to taste 1 tablespoonful tomato catsup
Wash and scrape the celeriac. Cut in small cubes and fry until softened in 2 tablespoonfuls of the butter. Add the stock and simmer until tender. Rub the flour and remaining butter together, thicken, add the seasonings, let boil and serve very hot.