What To Do with Celeriac

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.