Unsung versatile vegetable love
I have been hugely enjoyed this unsung vegetable in the last few weeks. For some reason celeriac is massively underrated in daily home cooking, though it quite often populates restaurant menus – ‘blah on a bed of celeriac puree’ or ‘blah served with celeriac remoulade‘ spring to mind.
Celeriac is available all year round, though I understand (from my trusty seasonal veg guide) that it is more seasonal in Winter. Celeriac is a root vegetable, and it is indeed as you may have established from its name, related to celery. Celeriac does have bit of a celery tang, but texture wise it couldn’t be more different. The vegetable can be eaten raw, roasted, steamed, mashed – incredibly versatile. It’s also less starchy than potato for example so makes a great alternative for those wishing to lower their carbohydrate content.
Here are the four ways I have made use of celeriac in my cooking lately.
- Top left: Raw grated, and mixed with smoked mackerel for a fabulous coleslaw
- Top right: Honey roasted carrot & celeriac. I made this fabulous dish which was a base for pork tenderloin (plus apple and mustard mash) during my cooking escape at Ashburton earlier this Autumn. Carrots and celeriac were fried off & then caramelised in a pan with a bit of butter and salt. A dash of honey was added then they were finished off in the oven with some thyme at 200 degrees C for a mere 5 mins.
- Bottom Left: Celeriac chips. Simply cut the celeriac into chip shapes, drizzle with oil of choice and a bit of salt, and paprika, and roast in the oven at 180 till crispy (about 30 mins).
- Bottom right: Celeriac ‘toast’. Slabs roasted in the oven (as per the chips) and used as a vehicle for topping of choice – this time hard boiled eggs with yoghurt…
I love celeriac mash too – here’s two recipes from the London Paleo Kitchen girls