Another way I like to make it is baked, with kosher salt and dill. Then I make a lemon-dill Béchamel sauce and serve it with asparagus.
And another way… Chop an onion, slice mushrooms, open a can of chipotle chiles. Mix with sour cream. (You may want to go easy on the chiles and sauce. Or not.) Put a salmon fillet onto a sheet of foil in a baking dish. Cover with the sauce, seal, and bake in a 375ºF oven until done. Serve with sliced, steamed mixture of squashes, and Spanish rice.
As part of my getting healthy thing I’m trying to eat a salad for dinner 3-4 times a week. But as I fight the inevitable tedium of salads, they are starting to get damn complicated.
Today’s components.
Romaine heart
Red onion
Carrot
Snap peas(frozen, stupid short growing season)
Avocado
Green bell pepper
Red bell pepper
Serrano
Blue cheese crumbles
Sunflower seeds
Home-made pita croutons
and because my body will not accept a “meal” as a meal unless there is noticeable protein, Some pork chops I cut up, and stir-fried in curry powder.
ETA: I realize that sounds like I ate several pork chops for a meal and called it healthy 
I cook up the week’s meat for salads all at once on sunday, so it’s 1/2 a chop per days salad.
Update: dinner will be short ribs with carrots, onions, red wine, and rosemary in the Instant Pot, along with celery root, and asparagus on the side. What the hell does one do with celery root?
Well, not tonight, anyway. I was thinking of something to use as a side for the short ribs.
I shred it and use it in salads, especially with fruit and nuts.
You can also boil it and mash it with potatoes to give a different flavor profile. It’s quite lovely.
I use it all the time in my soups. It’s pretty typical in Eastern Europe to use it for that in lieu of green celery. There’s also recipes for salads and things like that; a typical one is grated celery root with grated apples.
For me, though, like I said, soup. When I make goulash soup I need the following: potatoes (cubed), carrots (cut into discs), parsnip (really should be parsley root, but that’s a bit pricey; also cut into discs), celery root (cubed.) When I make a Polish style chicken broth (rosół), my usual soup vegetables for the broth are carrots, parsnips, and celery root. You don’t really need a whole lot, because it is pretty strongly flavored, IMHO. I use maybe half a fist-sized piece of celery root for like 4-5 quarts of soup.
ETA: Oh, yeah, and like a lot of other roots, it’s great mashed, whether by itself or mixed in with potatoes.
Tonight, Asian chicken salad.
Stir fried chicken tenderloin strips marinated in Coconut Amino Sauce, lime juice, Sembal Olek, and half sesame and half peanut oil.
Salad is a mizuna mix with cukes, maters, carrots and radishes with a ginger lime dressing.
This is a Bobby Flay recipe from inline, transmuted with chicken instead of filet mignon.
This is what I was going to say.
Update: short ribs were pressure cooked with shallots, red wine, garlic, a bit of tomato paste, fresh rosemary, carrots, crimini mushrooms, and a bit of Worcestershire. Delicious over a bed of mashed potatoes and celery root! I only wish we’d made more.
Dessert: leftover cake from Seder, made of ground toasted hazelnuts and bittersweet chocolate, with a bittersweet chocolate glaze and more crushed toasted hazelnuts on top.
Translation request: is that celeriac?
Yes. We call it either here.
Ta! Never heard it called celery root before.
Well, you guys call eggplants ‘aubergines’, and zucchinis ‘courgettes’, so… 
We had a nice smoked brisket, plus potato salad and green beans. Unfortunately we spent the day filling up on other things at the family gathering, so were too full to do more than pick at it. The good news is there’s plenty left!
Jeebus, Mary an’ Joseph. I was drooling at the main course already.
Your dessert sounds like it’d make me reconsider my stance on God! If you cared to share a recipe, I’d be grateful. (And probably too intimidated to actually attempt it.)
Yeah, they’re both used fairly commonly here (I mean, “fairly commonly” among those who know what the hell it is to begin with. It’s not a particularly popular vegetable, kind of in the same general popularity category as rutabaga (“swedes” to you guys) and kohlrabi. I can’t tell you how many times I’ve taken a celery root to the counter to have the checkout person either ask me what it was or ring it up as some other random root vegetable like turnip or rutabaga.)
Anyhow, I’ve always preferred “celery root” as “celeriac” has an oddly clinical sound to it or something, like it was the name of a planet in some sci-fi novel or the brand name of some allergy medicine.
And arugula ‘rocket’ and cilantro ‘coriander’…
And rutabaga “swedes,” and y’all put the accent on “oregano” in the wrong place (o-REG-a-no here, not or-ih-GAH-no) and then there “basil” and “fillet” (we, for whatever reason, pronounce it Frenchy like, without the “t” at the end.)
Then what do you call coriander (the seeds)?