WHAT TO LOOK FOR
Select smaller roots, as they are more tender. Choose a firm root that feels heavy for its size. Avoid discoloured or damaged roots.
AVAILABILITY April - November. STORE Refrigerate in the crisper in a plastic bag.
HOW TO PREPARE To prepare celeriac, peel and cut into slices or chunks. Alternatively, grate the peeled root for use in salads or stir fries. The stalk and the leaves are not used as they are bitter and stringy. Celeriac discolours quickly, so after chopping to size, immerse in a bowl of water with a squeeze of lemon juice or a splash of white wine vinegar added.
WAYS TO EAT Celeriac can be used either raw or lightly cooked in salads. Cook until soft and tender either by microwaving, boiling, steaming or stir-frying. Celeriac is often mashed and served as is or mashed with other root vegetables. It can also be sliced into batons and fried, or sliced into wedges, brushed with olive oil and baked in the oven.
COOKING METHODS Bake, boil, braise, microwave, roast, steam, stew, stir fry. NUTRITION Celeriac is a good source of vitamin K and a source of dietary fibre and vitamin C plus contains a dietary significant amount of potassium.
Roast celeriac, puffed barley nuts and seeds, cultured buttermilk, garlic chive oil and young greens. By Ken O’Connell, chef/owner Bracken Restaurant