• Celeriac
  • Celeriac
  • Celeriac
  • Celeriac

Preparation tips

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 

Buying and storage

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 suggestions

  • 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