Description: Celeriac, also known as celery root, is a root vegetable shaped like a globe with a celery-like flavor. Selecting: When selecting, choose medium sized roots (for best flavor and texture) and those that feel heavy for their size. The bulb itself should be fairly smooth on the outside. Storing and Handling: Store in the refrigerator in a perforated bag for up to a week. Preparing: Before using, scrub well under cold water using a vegetabe brush to remove all dirt and debris. Cut off thin slices from both ends of the celeriac and then place on one end and cut off all the tough outer skin so that you expose the white center within. You can then slice, dice, cube or shred this root vegetable as desired. Celeriac discolors quickly after being exposed to air, so when preparing for any dish simply cut it as desired and then place it in a bowl of water with some fresh squeezed lemon juice added to prevent browning until ready to use. Boiling: Whole celeriac : boil in enough water to cover for approximately 25–30 minutes. Sliced celeriac : boil in enough water to cover for approximately 8-10 minutes. Cubed celeriac : boil in enough water to cover for approximately 5-8 minutes. Serving Suggestions: Salads: Celeriac is a very flavorful addition to salads and can be eaten raw. Dice, thinly slice or shred into any salad. It adds a crunchy texture and a nice celery taste. Soups and Stews: Add celeriac to any soup or stew that you want to have a celery-like flavor. Just cut the root into chunks or dice it up and add along with other root vegetables to your recipe. It adds extra texture as well. Mashed or Puréed: Boil celeriac, mash and combine with mashed potatoes and a little butter or cream for a delicious and different mashed potato dish. You can also combine mashed celeriac with other roots vegetables (like carrots, parsnips or turnips) to make great side dishes. Seasonings and Foods to use with Celeriac: butter, cheese (blue cheese, cream cheese, goat cheese), chicken, cream, mayonnaise, mustard, and roast beef Return from Celeriac to Spring Produce Guide |