Celeriac is the knobbly vegetable in the supermarket that no-one knows what to do with. It’s actually a very versatile and nutritious vegetable with a mild celery/parsley flavour.
Closely related to celery, celeriac is grown for it’s bulbous root rather than it’s stems, it is a good source of fiber, B vitamins, vitamin C, Vitamin K, phosphorus and potassium.
So What Can I Do With It…
Being a root vegetable, celeriac can be used in the same way as any other root – roasted, steamed, mashed, pureed…. It can be used as a celery alternative in soups, stews and salads. Celeriac will discolour once you’ve cut it, so soak it in water with a little lemon juice to prevent it going brown around the edges.
How do I Prepare It…
The skin of celeriac is quite thick and tough, it’s also a knobbly vegetable so can harbour dirt. The best way prepare it is:
- Wash under running water and give it a scrub with a vegetable brush to remove as much earth as possible.
- Cut the top and bottom off the root – this gives you a flat base to work from.
- Cut around and down the sides until all the skin and rooty bits are removed.
- You can now use the celeriac in whatever form you wish – cubed, sliced, batons or grated.
- If you want to do something with all the peelings, they give a fantastic flavoured stock. Just cover with water, simmer for 20min, strain and use the liquid in soups, stews, etc.
Some recipe ideas…
Make a lovely creamy soup with your celeriac, this roasted one from Naturally Ella is delicious, roasting the vegetables gives a depth of flavour and mellowness to the soup.
Celeriac Remoulade is a classic French dish – a quick and easy alternative to coleslaw, try this recipe from Delicious.
One of my favourite dishes is this Celeriac, Lentil & Hazelnut salad. It’s makes a great vegetarian main course, suitable for vegans, can be eaten hot or cold or used as a side dish with meat.
Comment below and let me know what your favourite celeriac dish is!