NZ Grower - - Election 2017 -

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

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