Don't be put off by celeriac's peculiar appearance as it works wonderfully in casseroles and baked dishes and is really tasty when mashed although it can be eaten raw once the outer skin has been cut away. Its flavour is very similar to celery and is commonly used to flavour soup dishes.
Country of Origin - UK/Holland
Class - Minimum Class 2
At this time of year (October) our celeriac is coming from the ridiculously talented PollyBell farm. They are so talented, they've won awards for organic farming. And not just one or two, but loads.
And, when you try their celeriac, you'll know why. Celeriac definitely won't win any beauty contests, but it's a brilliant root veg and one we look forward to every year.
At other times of the year, we get celeriac from Ard van Gaalen - one of our growers from the Dutch co-operative Biostee based in the Hoeksche Waard area south of Rotterdam. He is always on hand to help out during the UK hungry gap! They grow some of our carrots, a lot of our onions and all of our Celeriac. We love working with them as they have great quality and are a lot of fun to work with.
To prepare a celeriac you need to wash it and peel it like a potato. Cut it up into cubes and you can boil, roast or mash it! Celeriac will discolour very easily so if you're serving it raw, seal it with lemon juice or vinegar first. If there is any discolouring, it won't affect the taste. Celeriac will last quite a while if kept properly, and like other vegetables it will keep the longest if it is kept in a cool place.
Stuck for ideas? Click here for Celeriac recipes