You Pronounce it: sell-air-e-ak
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.
Celeriac is available year round but is at its best from September to April.
Choose the best:
Choose a firm root that feels heavy for its size. Avoid those that are discoloured.
Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.
In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').
Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.
Flesh only boiled 1.9g per 100g
Now here is a nice recipe for Celeriac Dauphinoise you may like to try:
300ml double cream
100 grams mature cheddar cheese, grated (optional)
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic
Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 40-45 minutes. Remove from oven and add a layer of grated cheddar cheese (optional). Place back in oven and cook until cheese is golden brown. Serves 4
This is one of our favourite foods and goes with anything, meat, fish and even tastes great warmed up for breakfast with a couple of poached eggs and some mushrooms, or try with some kippers. It really is great food at anytime and does not raise blood sugar numbers, which if you are a diabetic, is so important.
All the best Jan