Many folk will pass by this funny looking root vegetable as they think it will be harder to prepare than any of the other roots. But if you give this veggie a chance you will find it actually taste wonderful used in soups, stews, roasted, mashed or made into a creamy gratin to accompany a lovely roast dinner.
Celeriac also know as "turnip root celery" has a celery taste, look for a celeriac that is firm and medium-sized as they can get woody if too large. Also take notice of the leaves they should look fresh and green. You can eat the leaves as well just add them to salads for a celery taste.
When preparing celeriac the outer skin will be to tough to peel so slice it off with a knife then cut into cubes. Prepare it just before cooking as it will discolour quickly.
~ Serves 2-3
1 celeriac, peeled & chopped into cubes
1 medium onion, sliced finely
1 pint vegetable stock
2 tablespoons olive oil
1 bay leaf
Salt & pepper to taste
50ml double cream
Handful fresh herbs, choose from ~ Chives, Parsley,Thyme leaves, Sage.
Heat the olive oil in a pan and add the celeriac and onion. Stir to coat with oil. Sauté gently for 10 minutes. Add the stock and bay leaf. Simmer over a low heat for about 15-20 minutes, or until the celeriac is soft.
Remove the bay leaf and discard. Add the fresh herbs and then liquidise until smooth. Season with salt and pepper to taste then stir in the cream.
3 large potatoes, peeled and chopped
200g celeriac, peeled and chopped
3 tbsp milk
8 spring onions, trimmed and chopped
Simmer the potatoes and celeriac in a large pan of boiling salted water for about 12 minutes until tender. Drain and return to the pan, covered, to dry them out. In a small pan, gently heat the milk, add the spring onions and cook until softened. Mash the potatoes and celeriac with the milk and onions. Season to taste. Delicious served as a side dish to roast beef or try with serving with Salmon or chicken.
Cut the peeled celeriac into cubes and place into a roasting tin with a sprig of thyme, sprinkle with sea salt and freshly ground black pepper, drizzle over with olive oil, pop into the oven and roast for 30-40 mins, turning every 10 mins until the celeriac is tender and nicley browned at the edges.
BUTTERY CELERIAC & PARSNIP MASH
600g parsnips, peeled & cut into chunks
1 medium celeriac, peeled & cut into chunks
100ml single cream
1tbsp Dijon mustard
Put the chopped vegetables into a pan of salted water and bring to the boil, simmer for about 15 mins until tender. Drain well and mash the veggies briefly. Heat the butter, cream and thyme in a pan for a couple of mins then add the mash along with the mustard, season well, and mash until lump- free.