NAME // Celeriac also known as root celery IN SEASON // Sept - April
NUTRIENTS // anti-oxidants, vitamin K, phosphorus, iron, calcium, copper, manganese
This underrated root vegetable is part of the the Apiaceae family, which includes carrots and of course celery.
It's knobbly and not the best looking of vegetables but it's taste is subtle and earthy. If shopping for celeriac, choose one with a firm root and avoid any discoloured crop.
Simply top and tail with a sharp knife and peel like a potato. Chop and stew, put in a creamed soup or roast. Slice into slaw or have a raw celeriac salad. Make a creamy gratin. My favourite is to boil it with potatoes and mash with butter for a perfect accompaniment to beef, venison and game. It will actually pair wonderfully with any meat.
Barcombe included an amazing looking celeriac and pear gratin recipe which I'll be road testing in the next few weeks!
In the meantime, here's some celeriac recipes for you:
Formally Emma Gutteridge