Celeriac
Taste
Smoky, earthy, nutty, celery notes.
Eat
Celeriac root. All of it is edible although peeling is recommended.
Stalks and leaves. Very rare to see in shops but if you grow your own these are edible too.
Health & Nutrition
A good source of vitamin C, potassium, fibre, protein, vitamin K, B6, and phosphorus. Supports digestion, blood sugar balance, and bone health.
Buying tips
Firm and heavy without any spots. Roots with the smoothest skin will be easiest to peel.
Storage tips
Long shelf life when kept at the bottom of the fridge loose or in a paper bag.
Cooking tips
Prep:
Trim root end and cut or peel skin.
Roast: Cut in to bite size pieces and massage with oil and salt. Spread evenly over a baking tray and roast until tender and caremelised. You can also roast it whole by wrapping it in a baking paper bag or foil. Delicious served with butter.
Mashed: Excellent mashed with potatoes and other root veg. Boil or roast first. Goes well with grated apple.
Fry: Cut your celeriac in to small cubes and parboil first in water for 10 mins until just tender. Cool a little to release the steam and then fry in butter or oil for a further 10 mins until browned on all sides.
Boil: Boil in salted water for 15-20 minutes to use in mash or as a side dish dressed in butter/oil. Simmer in a soup until tender and blitz with a blender for a smooth creamy soup.
Waste reduction tips
Save the peelings for veg stock/compost. Use the leaves finely sliced to utilize the nutritional benefits.
