Fresh Organic Celeriac from Holland.
Celeriac is a large, delicious root vegetable which tastes somewhere between celery and turnip. It is sweet and earthy with the fresh, distinctive flavour of celery. It is absolutely delicious raw or cooked, is high in fibre and a great source of vitamins B6, C and K. It is also contains important minerals such as phosphorus, potassium and manganese.
- Trim off the knobbly roots and stalky top and peel with a sharp knife or potato peeler. Then cut into chunks and add to soothing soups, risottos, pies or stews. White bean, celeriac, rosemary and lemon stew? Celeriac and apple soup? Celeriac risotto with crushed walnuts? Creamy celeriac and mushroom pie?
- Grate peeled chunks and add to slaws or make a classic celeriac remoulade. Mix the grated celeriac with a spoon of Dijon mustard, a squeeze of fresh lemon and enough mayonnaise (try my easy aquafaba mayonnaise recipe) to bring it together into a fresh, creamy salad. Serve simply with toast and watercress or rocket for a fabulous light lunch or starter.
- Mix grated celeriac with gram flour batter, seasoning and herbs and fry into fritters. They are especially good with diced preserved lemon and chopped parsley in the batter.
- Slice thinly and layer with slices of potato in a baking dish. Bake into a creamy gratin.
- Steam and mash or purée.