Also known a celery root or turnip-rooted celery, celeriac is a kind of celery grown for its bulbous root rather than its stems and leaves. It has a tough outer surface and can be eaten raw or cooked in stews or eaten by its self.
To remove the tough outer layer first cut a small part off the bottom and top of the root and stand it up on one of the flat surfaces created. Now slice down the sides to remove the skin. Keep turning the root over to remove the entire outer surface.
Cut into medium sized cubes small enough to be boiled or roasted.
Simply grate celeriac and use instead of grated carrot.
Choose a heavy root with a tough outer surface and nice healthy green leaves. Celeriac can be kept for about 3 – 4 months if stored between 0c and 5c and not allowed to dry out.
Roast along-side carrot, pumpkin and potato with roast beef, chicken or pork, instead of or as well as celery.
Cut into small sized pieces and boil until soft. Serve mashed with butter, salt and pepper with mince and veggies.
Don’t know what to do with the left over stalks!? Try cutting into 10 cm lengths and serving as straws with tomato based drinks, such as the bloody marry cocktail.
Grated celeriac can go on top of almost anything fresh or cooked – it’s such a wonderful flavour.
