With a delicate celery taste, celeriac (pronounced sell-air-e-ak) is a rather unattractive root vegetable which is a delicious addition to winter meals. Also known as celery root it is a variety of celery which is cultivated for its root. Bulbs vary in size from small to very large.
Celeriac can be eaten cooked or raw and is a good source of fibre, vitamin C and folate, as well as having small amounts of other vitamins, potassium, iron and calcium.
Availability: Late autumn to early spring
Goes with: apples; blue cheese; chicken; fish; game birds; ham; olives; and potatoes.
SELECTING, STORING, PREPARING & USING CELERIAC
Selection: Choose bulbs which are firm and feel heavy for their size. Avoid those that are wrinkled or discoloured.
Preparing: Cut a slice from the top and bottom of each bulb. Place on a board, then using a sharp knife remove the tough outer skin by cutting in the curve from top to bottom of bulb. Rinse, and if needing to keep for more than a few minutes, place in acidulated water to prevent browning.
Storing: Celeriac will keep for 3-4 months if stored correctly, store in the vegetable drawer of the refrigerator.
Using: Celeriac can be baked, boiled, braised, microwaved, roasted, steamed, stir-fried, add to stews and casseroles or eaten raw as a salad.
Recipes using Celeriac