03/02/2021
Celeriac: this knobbly, ugly duckling of a root veg is a wonder in the winter kitchen. Under the craggy skin lies a smoky, earthy fragrance that can be the starting point for hundreds of recipes.
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. Seriously good!
2. Cooking whole. We have a video on this, where we salt-bake it. Once roasted, it can be cut into 'steaks' and pan-fried. Serve with grains or pulses and greens for a really simple meal.
3. Crisps/chips. This method of cooking celeriac concentrates its flavour beautifully. Celeriac also makes great chips, especially with Middle Eastern spices: try roasting in chunky chip shapes with olive oil, paprika, cayenne pepper, ground cinnamon and lemon.
4. Curry/tagines. Celeriac has a wonderful ability to soak up flavours, whilst also bringing its own subtle, nutty fragrance to proceedings.
5. Pie. Our celeriac and mushroom pie is a dish that fits so snugly into the category of 'winter warmer' as to give the heartiest of meat pies a run for its money.
Are you a fan? What recipes have you tried? See the comments section for recipe links and images.
