Celeriac is also known as turnip-rooted celery as it looks
like a knobbly turnip with celery type foliage. To quote 'Green
Cuisine', "It is ugly and knobbly and usually very dirty but
tastes delicious". The swollen root is eaten and it has a light
celery-like flavour. Celeriac makes a good vegetable dish and is
also suitable for soups and stews. Used raw it should be peeled,
grated and served with mayonnaise, or added to a winter salad.
Made into a puree it can be mixed with mashed potato. Thin slices
of potato and celeriac cooked au gratin with cream is a popular
way of serving this vegetable.
Preparation: Remove all external fibres and roots, cutting
deep to remove rather course bottom flesh.
Cooked Celeriac in Chive & Parsley Sauce
Wash and peel two large roots and cut into cubes. Cook until
tender in a little vegetable stock, adding a knob of butter,
salt, chopped chives and parsley. Remove celeriac from stock, add
some cream to thicken the sauce. Place celeriac in a warm dish
and pour the sauce over them.
Roasted Celeriac (courtesy of 'Green Cuisine')
- 1 ½ lb celeriac (750g)
- 2 garlic cloves
- 1 tbsp fresh thyme leaves
- 3 tbsp olive oil
- Salt & pepper
Peel celeriac, chop into 1 inch chunks and place in a large
roasting tray. Add the crushed garlic, thyme and oil. Season with
salt & pepper. Stir well to mix. Roast at 200C (400F), Mark 6
for 30-40 minutes.