Seasonal Ingredient of the Week: Celeriac
Looks: 0/10 Taste: 10/10 - celeriac probably takes the top spot for 'what the hell do I do with that' (kohlrabi no doubt taking second place), but celeriac is the unsung hero of the vegetable world - ugly, slightly daunting but delicious when prepared properly.
Knobbly and odd-shaped, celeriac is a root vegetable and a variety of celery. It has a subtle celery-like flavour but with nutty overtones but don't let that put you off - even the most avid celery-haters in the office are still fans of celeriac. We like it best in fry form (like most root veggies tbh) but it’s just as good as noodles, mash and soup. Once prepared, it’s rough outer is removed (and about a quarter of it’s size along with it), leaving a smooth veg similar in appearance to swede - much less daunting!
- Celeriac noodles are a great meal base - simply spiralise as you would a squash, then serve with your choice of sauce and accompaniments. Think along the lines of a creamy mushroom, thyme and lemon sauce for a comforting evening meal.
- Simply slice and roast - sprinkle with salt and pepper, add some springs of thyme and roast as you would any other squash for about 40 minutes.
- Sweet potato chips are a life essential, so obviously celeriac chips are a must try too. Simply cut into ‘chip sized chunks’, blanche for 5 minutes then cover in olive oil + seasoning (a bit of polenta makes a good addition too), then roast for 30-40 minutes.
- Celeriac mash is a great alternative to traditional (and sounds impressive at a dinner party) - simply boil, then mash with coconut cream and seasoning. We like adding a little pear too - add for last 2 minutes of boiling, then mash.
- Do it like the French, and make a remoulade with your celeriac. Basically like a slaw with celeriac instead of cabbage, grate it (or throw it in a food processor to save time), then mix with grated carrot, dill, lemon juice and coconut cream (or some form of creamy dairy-free option such as oatly’s creme fraiche)
- And of course, we can't forget celeriac soup. Roast with onion, garlic and thyme, sauté leeks then add it all to a big pot with a can of coconut milk and stock (veg or chicken). Leave to cook then puree and serve.