It’s that time of year again ladies and gents. Early Autumn and celeriac! The ugliest, knobbliest, vegetable of them all. But don’t let the appearance put you off, these are without a doubt one of the tastiest roots around. It comes from the celery family (which makes sense as another name for this veg is celery root) and if you smell it, the scent is very similar to that of its green crunchy cousin. In flavour, celeriac tastes quite mild and nutty, and it’s also quite sweet. As a result, for a lighter alternative to potato mash, celeriac is an excellent choice. Just add gallons of cream, butter, salt and pepper, and you’re away!
When you don’t douse your celeriac in butter and cream, its very good for you, containing important nutrients such as potassium, vitamin C and iron. When you receive your celeriac in your veg box, make sure you keep it cool and in the dark. Being a root vegetable, these are the conditions it prefers. If you are keeping it in the fridge, it will last for around 1-2 weeks.
So, long lasting, nutritious, what else about this wondrous lump of ugly. Well celeriac is really very versatile. You can roast it, boil and mash it as I have mentioned, slice it thinly and add to salads, turn it into soup. It really is a marvellous veg. This is a recipe for celeriac remoulade, a classic winter salad that is very popular inFrancebut not so easy to get hold of here. I love it, but then I love anything crunchy covered in cream.
- Peel and shred a medium sized celeriac, so that they are about as thick as a matchstick.
- Toss them in the juice of half a lemon
- Mix together 4 tablespoons of good quality mayonnaise, 2 tablespoons of smooth Dijon mustard, and 2 tablespoons of crème fraiche
- Add a small handful of chopped parsley to the mix, and stir well
- Season with salt and pepper, and fold into the celeriac matchsticks.
- Serve with nice thick slices of Church Farm rare breed ham