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Celery Root Dish

A creamy dish of sliced celery root simmered in a lard, flour, and milk sauce with celery leaves.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Celery and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 18,518 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Celery Root Dish

Ingredients

Directions

Prepare the celery root

  1. Peel the celery roots, wash and cut into 1/2 inch slices.

  2. Dredge each slice with flour and lightly fry on both sides.

Make the sauce

  1. Fry the finely chopped onion in the remaining lard, until yellow.

  2. Add 1 teaspoon flour and let fry some more.

  3. Then add milk and let come to a boil.

Simmer and finish

  1. Place the fried celery in this sauce, salt and simmer, covered, shaking the pan from time to time.

  2. At the end add the chopped celery leaves.

Oil variation

  1. This dish can be prepared with oil instead of lard.

  2. In this case, replace the milk with water and add 1-2 tablespoons of tomato sauce.

Nutrition, whole recipe (rough)

769Calories
22 gProtein
22 gFat
118 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Onion1 medium (110g)44
Celery1 stalk (40g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Celery roots
Form the main body of the dish, becoming tender during simmering.
Flour
Coats the slices and thickens the milk into a smooth, creamy sauce.
Milk
Forms the liquid base of the sauce, giving it a creamy texture.
Lard
Fat for frying the slices and onion, adding richness and flavor.
Onion
Adds savory aroma and sweetness as it softens in the fat.

The step that matters

Thickening the sauce with flour. Flour must be cooked briefly in the fat before liquid is added; this removes raw starch taste and prevents lumps when the milk is stirred in.

Swap the onion

How well each one fits the dish's main ingredients (celery, flour, milk):

  1. Arrowrootfits better
  2. Carrotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against celery, flour, milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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