Celeriac

How to store Celeriac

Keep somewhere cool and dark or in 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.

Easy ideas

1. 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.

2. 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.

3. 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

Caraway

Cream

Herbs

Horseradish

Lemon

Mustard

Nuts