Celeriac is a type of celery that is grown for its edible root rather than its stalks and leaves. It has a unique flavour that is like a mild, nutty, and slightly peppery version of celery. The taste is more subtle than that of its green counterpart.
Unassuming in appearance yet potent in taste, this underrated vegetable stands out as one of our favourites when it’s in season. Simple to prepare and compatible with a wide range of vegetables, its undeniable deliciousness makes it a winter culinary gem.
A Powerhouse of Nutrients
Celeriac is a nutrient-dense vegetable. It is a good source of dietary fibre, vitamin K, vitamin C, phosphorus, and potassium, helping to build strong bones and teeth, and enable our bodies store and use energy the right way.
How to Prepare
Celeriac is best from September to April, and should be kept in the fridge or somewhere cool. Celeriac looks knobby and sometimes hairy, so you need to peel it because its skin is tough. However, a vegetable peeler might do the trick, so use a sharp knife instead. Celeriac changes colour fast when you cut it, but you can stop that by putting the pieces in a bowl of water with a little lemon juice or white wine vinegar.
A Winter Staple
With its numerous health benefits, celeriac is not only versatile but also a delicious addition to your winter recipes. Whether you’re making mash, slow-cooked meals, stews, or soups, celeriac adds both substance and a delightful fragrance.
- Celeriac can be added to almost any winter soup. One of our favourites is this Creamy Celeriac, Squash and Pak Choi Soup.
- Indulge in this delightful Creamy Celeriac Mash, a simple and delicious way to enjoy this versatile root vegetable. Mix it with potatoes, garlic, and parsley to create a unique and flavourful dish.
- Make your stews or curries extra hearty with celeriac. Try our versatile Green Lentil Dahl, where you can add different veggies. Or check out our Potato Stew, a cosy winter dish made even better with celeriac.
- Celeriac Chips – Low carb, baked and irresistibly tasty! A definite reason to grab as much celeriac as you can
- Baking celeriac is quick and easy. Celeriac and Potato Dauphinoise is a recipe to go for if you like gratins.
- You can also eat celeriac raw – one of our favourites is this Celeriac Remoulade with Raisins and Red Onion