Celeriac is that ugly looking root vegetable that we see in most green grocers or fruit and veggie departments.   Although it attracts the eye we don’t normally buy it as we really are not sure how to prepare it or what it will taste like. 

Celeriac is a very easy plant to grow.  It transplants easily from the pot. The new growth has a great celery flavour that adds to sandwiches, salads and soups.  This can be used as you would parsley or even coriander.  Put in soups and stir fries just prior to serving to give a fresh celery like flavour.  Where the plant really comes to the fore is in using the root.  It can be described as a celery flavoured potato.

It is generally available from mid autumn to late winter.  It has a rough exterior with a firm white interior.  It is relatively high in fibre and comparatively low in starch making it a healthy alternative to potatoes.  The flavour is similar to fresh celery.  It is easy to cook and can be baked, steamed, boiled and fried.  It is great as a soup, baked with potatoes cream and nutmeg or as a salad.  

Tangy Celeriac Salad. 

Ingredients; 600gm Celeriac, 2 cloves of garlic (crushed), small piece of ginger (grated), tablespoon of chopped fresh coriander and fresh dill, 3 tablespoons of olive oil juice of one lime.

Directions; Peel and wash celeriac.  Cut into 1cm cubes.  Put celeriac, garlic and ginger in a pot of water, cover and cook for 10 -15 mins or until soft.   Remove from heat, drain water and allow to cool.  Whilst this is cooking mix remaining ingredients and put aside.  When celeriac has cooled toss with remaining ingredients garnish with parsley, coriander, celeriac leaf or similar and serve.

Celeriac, Potato & Rosemary Bake

A great dish for sharing with family and friends in winter.

Serves 4-6.

Ingredients

• 6 rashers bacon , chopped (optional)
• 420ml double cream
• 350ml milk
• 2 garlic cloves , sliced
• 1 tbsp. rosemary , finely chopped
• 1 red chilli , deseeded and sliced
• 1 tbsp. Dijon mustard
• 1 celeriac (about 500g) peeled, quartered and thinly sliced
• 500g potatoes , peeled and very thinly sliced

1. Heat oven to 180C/160C fan. Grill the bacon, if using, until cooked and lightly brown, then set aside.

2. Bring cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, and then turn off.

3. Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, and then serve.