Celeriac
Apium graveolens var. rapaceum
Celeriac, also known as celery root, may not be the most appealing vegetable on looks alone, but its versatility makes it a wonder in the winter. Beneath its craggy outer layer lies a smoky, earthy fragrance and a unique delicate flavour. Its great for adding crunchy texture to a rémoulade or salad, a sweet and velvety texture to a mash, a warm and comforting flavour to a gratin, or simply enjoyed in a silky soup.
In the kitchen
How to store Celeriac
To store celeriac, keep it in a cool and damp place such as a shady vegetable rack or the bottom of your fridge. Store it unwrapped to maintain its quality, however once cut open store in an airtight container to stop it drying out, you can squeeze a lemon over the cut surface to stop oxidisation too.
Celeriac should last several weeks without significant loss of quality.
Prep & Cooking tips
Give it a good scrub then set to it with a knife to carve away the knobbly skin and roots. A sharp knife is more practical than a peeler as the root end can be a little gnarled and tangled. A little wastage is acceptable for a clean result.
Either chop the celeriac into chunks for roasting, soup or mash, or slice thinly for a gratin. Slice/grate into matchsticks for using raw in salads and rémoulade. Any clean offcuts or skin work wonders in a stock pot.
Easy ideas
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.
2. Braised
Peel and cut into 2cm cubes. Fry on a high heat in a saucepan for a few mins before adding a dash of cider vinegar, a walnut sized lump of butter and half a glass of stock. Cover tightly and braise for 20 mins; stir well and make sure it doesn’t catch or burn.
3. Mashed
Try combining 50/50 with your potatoes in a mash or gratin. For the mash, boil them separately and purée the celeriac before folding it into the mashed spuds. Bake them together in a traditional gratin with garlic and cream and a healthy blob of wholegrain mustard rippled through.
Goes well with
Cheese (Blue, Parmesan)
Fish and seafood (White fish, Mackerel, Scallops)
Pork (Roast pork, Bacon, Ham)
Apple and pear
Caraway
Cream
Herbs
Horseradish
Lemon
Mustard
Nuts
Celeriac recipes
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Celeriac chips
Serves: 4 Total time: 25 min
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Spiced celeriac with lemon
Serves: 4 Total time: 35 min
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Celeriac Crisps
Serves: 6 Total time: 15 min
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Pan-fried celeriac and spiced kale couscous
Serves: 2 Total time: 30 min
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Celeriac, chickpea & saffron with maftoul
Serves: 2 Total time: 45 min
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Sausage, celeriac and barley with sprouts and blue cheese
Serves: 2 Total time: 50 min
UK seasonality
Celeriac is well suited to the UK climate and will grow throughout the whole year. However, its thrives in cooler, damp conditions, so tends to be at its best in autumn and winter months, typically from October to March. Its flavour tends to get stronger, the later in the season it is harvested.Celeriac varieties
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Celeriac
This ugly duckling of a winter root, is actually a type of celery cultivated for its root instead of its stalk. It is prized for its smoky, earthy fragrance and taste.
