Did you know this funky looking root veg takes almost a year to grow! That's definitely one of the longest from seed to table times that we know of.
It's got a lovely subtle, celery-like flavour, with nutty overtones and is very versatile in how it can be used in the kitchen.
Nutrition wise, it's a good source of vitamin K and a source of dietary fibre and vitamin C plus contains a dietary significant amount of potassium.
Five Ways with Celeriac
Roasted. Simply cut it into chunks and roast along with your other roots, it adds a lovely fresh contribution alongside some of the sweeter roasties such as carrots, yams and beets. Or even roast it whole, as Dylan from our team tried last weekend! It takes a few hours, but produces something pretty special he told us :)
Remoulade. A French classic, which is a bit like a coleslaw and very tasty!
Mashed. A nice alternative to potato mash, or try a 50/50 split.
Chips. Another good variation on the potato version, simply prepare in the same way as you would for oven roasted potato chips.
Simply sautéd with some herbs. As Jamie Oliver says “All you need to make celeriac really special is a little bit of olive oil and some lovely herbs”.
Soup! Creamy and delicious, often paired with leek, blue cheese, or apples.