Celeriac has a delicate, nutty flavour and a silken texture when it is puréed. That makes it fantastic for soup or mash but it’s also good to eat raw or roasted.
How to buy and peel celeriac
Celeriac should be firm and feel heavy in the hand with no mouldy parts. It looks like hard work to prepare – and truthfully it’s not an easy vegetable to prepare because you can’t peel it – but once you have a sharp chef’s knife, it’s easy enough to cut off the tough skin.
How to store celeriac
Store celeriac in the bottom of the fridge, making sure to wrap it in cling film once you cut it. It will discolour but just cut that piece off the next time you use it. You can also rub it with a slice of lemon to stop it discolouring.
To roast celeriac
Remove the peel and knots with a sharp knife. Cut it into half or one inch cubes, place in a baking tray, drizzle with oil, toss in chopped rosemary or thyme and bake in a preheated oven at 200C/400/Gas 6 for 20-40 minutes or until the celeriac is soft (the cooking time depends on how large you cut the pieces). You can toss in same-sized chunks of carrot, parsnip, squash, potato, sweet potato or turnip and quartered red onions with the celeriac – they will all cook at the same time. Drizzle the vegetables with honey ten minutes before the end of cooking time if you wish.
Celeriac Waldorf Salad
1/2 head of celeriac, peeled and cut into matchsticks
Juice of half a lemon
2 celery sticks, sliced finely
1 apple, peeled, cored and cut into small cubes
12 walnuts, lightly toasted
3-4 tablespoons mayonnaise thinned with a spoon of milk
Toss the celeriac with the lemon juice, celery, apple and walnuts. Toss with the mayonnaise. Chill. Serve as an appetiser.
Photograph © foodpixies.com
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