In the kitchen
Keep cool and damp in an outdoor veg rack or the bottom of your fridge. It should last for several weeks.
Prep & Cooking tips
Give it a good scrub then set to it with a knife to carve away the knobbly skin and roots. A sharp knife is more practical than a peeler as the root end can be a little gnarled and tangled. A little wastage is acceptable for a clean result.
Either chop the celeriac into chunks for roasting, soup or mash, or slice thinly for a gratin. Slice/grate into matchsticks for using raw in salads and rémoulade. Any clean offcuts or skin work wonders in a stock pot.
Rémoulade The signature raw preparation. Peel, coarsely grate or cut into fine matchsticks and mix with good quality mayonnaise or crème fraîche, spiked with a squeeze of lemon and dab of mustard.
Braised Peel and cut into 2cm cubes. Fry on a high heat in a saucepan for a few mins before adding a dash of cider vinegar, a walnut sized lump of butter and half a glass of stock. Cover tightly and braise for 20 mins; stir well and make sure it doesn’t catch or burn.
With a spud Try combining 50/50 with your potatoes in a mash or gratin. For the mash, boil them separately and purée the celeriac before folding it into the mashed spuds. Bake them together in a traditional gratin with garlic and cream and a healthy blob of wholegrain mustard rippled through.
Goes well with
Cheese (Blue, Parmesan)
Fish and seafood (White fish, Mackerel, Scallops)
Pork (Roast pork, Bacon, Ham)
Apple and pear
Serves: 4 Total time: 25 min
Serves: 6 Total time: 15 min
Pan-fried celeriac and spiced kale couscous
Serves: 2 Total time: 30 min
Celeriac, chickpea and saffron with maftoul
Serves: 2 Total time: 45 min
Sausage, celeriac and barley with sprouts and blue cheese
Serves: 2 Total time: 50 min
Whole roasted celeriac
Serves: 4 Total time: 2h 35 min