Celeriac
information
Celeriac is a large swede-like root with a flavour very like that of celery. It can be used in the same way for flavouring soups, stews, and casseroles. It can also be used raw, shredded, in salads. For a more delicate flavour it can be blanched in acidulated water for 2 minutes before shredding. Celeriac is available from October to April.
how to choose celeriac
Allow 150 g celeriac per person. The root should be firm to the touch and not caked in too much mud and earth.
how to store celeriac
Celeriac, like other root vegetables, will keep well for several weeks in a cool, dry place.
how to prepare celeriac
Celeriac can be cooked either whole or cut into slices 1cm thick. Unfortunately, celeriac is not easy to peel because it is rather knobbly. Wash it first in cold water to remove all the mud and earth. If it is to be cooked in slices, slice and then peel it; if it is to be cooked whole, peel thickly with a small sharp knife. As soon as the celeriac has been peeled, it should be put into acidulated water to preserve the colour.
how to boil celeriac
Cook the whole or sliced celeriac in boiling, salted, acidulated water for 25 - 30 minutes for sliced celeriac, or for 45 minutes - 1 hour for whole celeriac. Drain thoroughly, season with pepper, preferably freshly ground, and either spoon melted butter and/or a squeeze of lemon juice over it, or serve with a white, cheese or Hollandaise sauce.
how to steam celeriac
Season the celeriac with salt and toss in lemon juice to preserve the colour. Cook in the top of a steamer over boiling water for 30 - 35 minutes if sliced or for 1 - 1 1/2 hours if whole.
how to bake celeriac
Cut the celeriac root in half lengthways without peeling it. Heat 5mm depth of bacon fat or dripping in a roasting tin. Put the celeriac into the fat, cut side down, and bake in a moderate oven, 180°C, Gas 4, for 1 - 1 1/2 hours. The celeriac is cooked when a skewer pierces it easily. Turn it cut side up for serving, and cut in wedges as with melon.
how to shallow-fry celeriac
Cut the celeriac into slices and parboil for 10 minutes. Drain and dry thoroughly. Fry in some butter or margarine until they are golden-brown. Drain thoroughly, sprinkle with chopped parsley, and serve as soon as possible.
how to deep-fry celeriac
Cut the celeriac into slices and parboil for 10 minutes. Drain and dry thoroughly. Coat in batter and fry as for Jerusalem artichokes.
how to puree celeriac
Boil or steam the celeriac, drain, and then sieve, mash or process in an electric blender. Because it has a very strong flavour, celeriac puree is best mixed with an equal quantity of potato puree. Season with salt and pepper and add a good knob of butter and a little cream or top of the milk.
