Celery root pâté (Pasztet z selera) from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food by Anne Applebaum and Danielle Crittenden

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Notes about this recipe

  • franniepie on December 31, 2021

    I love pasztet of all types and this one has a surprisingly deep, rich flavor considering it's base is celeriac & onions. This is elegant Polish soul food. I agreed with bching about the excess oil so reduced it by half. Added minced garlic to the veg mixture & more spices like clove, coriander & different kinds of pepper. Baked it for longer at a lower temp so I wouldn't risk burnt edges. My MIL in Poland always served pasztet with lingonberry preserves. Any tart preserves would do nicely as would mustard, horseradish or thinly sliced pickles to make an open faced sandwich on hearty bread. This recipe is becoming a New Year's tradition for me. Every time I make it, I can't believe how delicious it is.

  • bching on December 10, 2018

    Very tasty. We ate this as a vegetarian main course rather than a side dish. It's a lot of work and gets a lot of dishes dirty but worth it. Next time, I will cut down on the olive oil by about 1/4 cup.

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