You Pronounce it: sell-air-e-ak
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.
Celeriac is available year round but is at its best from September to April.
Choose the best:
Choose a firm root that feels heavy for its size. Avoid those that are discoloured.
Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.
In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').
Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.
Flesh only boiled 1.9g per 100g
Now here is a nice recipe for Celeriac Dauphinoise you may like to try:
300ml double cream
100 grams mature cheddar cheese, grated (optional)
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic
Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 40-45 minutes. Remove from oven and add a layer of grated cheddar cheese (optional). Place back in oven and cook until cheese is golden brown. Serves 4
This is one of our favourite foods and goes with anything, meat, fish and even tastes great warmed up for breakfast with a couple of poached eggs and some mushrooms, or try with some kippers. It really is great food at anytime and does not raise blood sugar numbers ... we know Eddie's meter tells him!
All the best Jan
PS I'm sure there are many other celeriac recipe ideas ...