Celeriac has green leaves and stalks that grow above ground and roots with a rough, brown skin that grow underground. While farmers grow celery for its edible leaves and stalks, they grow celeriac for its roots.
Celeriac is a concentrated source of many nutrients, including:
- vitamin C
- vitamin K
- vitamin B-6
Celeriac is particularly high in vitamins C and K, and it can make a significant contribution toward people’s recommended daily intake of these vitamins.
Spicy Celeriac Bake – Vegetarian Society website
An unusual variation to Potato Dauphinoise, this dish is great served with a green salad and baked potatoes
(or double cream for a treat)
Peel the celeriac and slice thinly just before you use it, as it discolours quickly.
Place the slices in a greased gratin dish.
Combine the cream/crème fraîche with the wine, garam masala and seasoning, and pour over the celeriac.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and cook for a further 20 minutes, until tender and golden. Serves 4
Whole Roasted Celeriac, Mushroom sauce and Pearl barley – Jamie Oliver
- 1 large celeriac , (roughly 1.2kg)
- olive oil
- 6 sprigs of fresh thyme
- 7 fresh bay leaves
- 6 cloves of garlic
- 30 g unsalted butter
- 200 g pearl barley
- 1 small onion
- 800 g mushrooms
- ¼ of an organic cube of vegetable stock
- 150 ml single cream
- 1 heaped teaspoon English mustard
- extra virgin olive oil
Preheat the oven to 190°C/375°F/gas 5.
Scrub the celeriac clean, using a brush to clean away any soil from the root. Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up.
Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over. Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top.
Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal. Place in an ovenproof dish and roast for around 2 hours, or until tender.
Meanwhile, cook the pearl barley at the appropriate time according to packet instructions.
Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10 minutes, or until softened, stirring occasionally.
Finely slice the mushrooms and add (your pan will be very full, but trust me, they will cook down nicely). Cook for around 20 minutes, or until golden, continuing to stir occasionally.
Crumble in the stock cube, add the remaining bay leaf and pour in 200ml of boiling water. Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5 minutes. Season to perfection and keep warm until needed, being careful not to let it get too thick.
Around 10 minutes before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour.
Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil. Place the celeriac on a board and carve thinly, like you would a joint of meat. Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens.
Easy Celeriac Slaw – From one of our members
A very simple, but tasty celeriac slaw recipe.
Peel the celeriac and then grate into a bowl, using the coarse grater. Then mix in half a tsp of caraway seeds (or more, depending on your taste. In a separate jar mix 3 tsps rapeseed oil and 1 tsp white wine vinegar and 1/4 tsp salt and mix in with the celeriac.
(Depending on the size of the celeriac you may need. more dressing).
Once dressed the celeriac slaw will keep for two days.
Celeriac Soup – From one of our members
Here’s our favourite celeriac soup recipe
Melt 25g butter in large saucepan and fry 2 large chopped onions, 500g or more of peeled and chopped celeriac, and 1 crushed garlic clove over a gentle heat 4-5 mins without colouring.
Add 1.25 litres chicken or vegetable stock and cook for 30mins.
Blend until smooth, and add 150ml double cream and 50g parmesan cheese.
Serve, with a further 50g parmesan , 150ml whipped cream, black pepper and chopped parsley.
Celeriac, potato & rosemary gratin – From the BBC Good Food website
- 6 rashers bacon , chopped (optional)
- 420ml double cream
- 350ml milk
- 2 garlic cloves , sliced
- 1 tbsp rosemary , finely chopped
- 1 red chilli , deseeded and sliced
- 1 tbsp Dijon mustard
- 1 celeriac (about 500g) peeled, quartered and thinly sliced
- 500g potatoes , peeled and very thinly sliced
Heat oven to 180C/160C fan/gas 4. Grill the bacon, if using, until cooked and lightly brown, then set aside.
Bring the cream, milk, garlic, rosemary, chilli and mustard to the boil in a medium saucepan, then turn off.
Pour a little of the cream mixture onto the bottom of an ovenproof gratin dish. Arrange a layer of celeriac, scatter with bacon, then season. Pour over some more of the cream mixture and repeat the same process, alternating potato and celeriac, finishing with a layer of potato. Cover with the remainder of the cream mixture, then bake for 1-1¼ hrs, until golden and vegetables are tender when a knife is stuck in. Leave to sit for 5 mins, then serve.