Celeriac is a vegetable derived from Celery for it's edible root. Often also called celery root or knob celery, this large (~10cm) uniquely strange looking root is rough and quite knobbly. Celeriac partially grows underground and is harvested with a small tuft of leaves, which are still edible. The skin colour is usually yellowish to pale green, but it's the flesh that is enjoyed. It's flesh is bright and has a mild spicy flavour, akin to Celery. Usually available seasonally during late winter and spring.
How to prepare
Thoroughly wash the root surface, brushing away any loose soil if necessary
Peel the root with a knife, trimming off all the smaller root knobs and skin
The root can then be cut into round slices (thick or thin), and further cut into slices, strips or cubes
It may also grated, used raw or combined with mashed vegetables
Some discolouration can occur if left standing which to avoid, sprinkle with some lemon juice or vinegar
Simmering for 20 minutes until tender, is the most common method of preparation
Buyer's and storage guide
Make sure the celeriac root is firm, dry and intact. Where the leaves are retained, they should be fresh and green
With the leaves trimmed off, the root can be kept for several weeks when stored under cool, dry conditions
A cut root can be wrapped in household film and stored in the refrigerator for over a week
Serving
- Steamed with chopped winter carrots
- Cooked and served with curry, mustard or tomato sauce
- Thin raw strips in a salad with walnuts, apples and a yogurt-mayonnaise dressing
- Round slices layered, sprinkled with cheese and baked in the oven
- Cut into cubes in vegetable, tomato or pea soup
- Mashed with potatoes, served with game
- Grated, seasoned, pureed and served under roasted meats or vegetables
