We’re proud to present our Insta series #5DegreesOfPreparation, exploring awesome and easy ways to use our fave seasonal veggies. With step-by-step vids in each of the links below, there is zero chance your new fave veggie will languish in the fridge, thanks to our produce profiler, Danya from Edible Editions. First up: celeriac. Take it away Danya.
Celeriac isn’t a beauty, but by gosh she’s delicious. She is a celery root and, unsurprisingly, tastes like celery but with flavour hints of parsley and parsnip, and a texture that resembles parsnip. Completely under appreciated and also mighty versatile – ready to roast, fry, puree or even eat raw. Roots and leaves can be used, just be sure to wash and scrub them well beforehand. When selecting your celeriac, choose small ones that are firm and heavy for their size. Here are 5 simple celeriac recipes to get your started:
#1 Crispy celeriac skins
If you love potato skin chips, these have even more character. With a gnarled exterior, you have to scrub this root vegetable well to take advantage of its skin. You can use the following method with a lot of skins – some even do it with pumpkin! As with most veg scraps you can throw it in your stock too.
- Scrub well.
- Peel the skin.
- Drizzle w olive oil, salt, pepper and your favourite savoury spices. Chilli flakes and smoked paprika work well.
- Bake at 200C for 10-15m or until golden, crispy and ready to devour.
They can be eaten straight up or used to garnish a dish and add some crunch. Wash down well with an ice cold beer.
#2 Celeriac rösti
Love hash browns but looking for something a bit spesh? Try this versatile revamp w/ the sweet aniseed flavour of celeriac.
- Grate equal amounts of potato & celeriac. Season w/ S&P. Adding an egg to the mixture will help it stay together, but will make for a heavier dish.
- Heat olive oil in a pan. Add small clumps of celeriac mixture into little fritters, pressing down to stick together.
- Be patient – waiting for a nice brown crust before you flip will help the rösti stick together.
- Drain on paper towel and serve as you would a hash brown – think poached eggs, smoked salmon, or grilled asparagus. Or bacon….everything is better w bacon.
#3 Celeriac mash
- Peel celeriac, remove leaves & roots – keep to use in a stock.
- Add chopped celeriac to a saucepan, throw in some peeled garlic cloves and top with stock. Water works too, but you’ll get more flavour with stock. Cook until soft.
- Add softened celeriac, hot milk and butter to a blender and blend until smooth. If you prefer texture use a potato masher. Season and scoff!
Best thing about this silky puree? It’s so versatile! A smoother substitute for mashed potato w a delicate aniseed flavour. Delicious with grilled seafood, slow cooked meat and BBQ chook. If you prefer things vego sautéed garlicky greens are a perfect match. Comforting cold weather delight.
#4 Raw celeriac remoulade
Celeriac is delightful eaten raw. It’s crunchy, but with none of the wetness of celery. Tasting like the lovechild of celery and parsnip, it’s earthy yet refreshing! To make this tasty remoulade (aka fancy salad)…
- Peel it first.
- Then cut finely in whatever form you prefer – julienne, grate, mandolin or shave. Careful though, it discolours quickly after being cut.
- Just put it in acidulated water (H20 w lemon juice/vinegar) to stop it browning.
- Throw raw celeriac in a salad – it’s great paired with a green apple, some fresh herbs and a handful of capers. Grated carrot and beet also work well.
- Dress with a vinaigrette or a mustard mayonnaise depending what you’ve got in the fridge. Now tuck in!
#5 Roasted whole celeriac
A simple addition to a Sunday roast, or a delicious wintery meal for one. It has the flavour of parsnip, with the fluffiness of a baked potato.
- Cut off any green leaves (keeping for bouillion later on) and scrub celeriac well. Cut in half.
- Place cut side down on a piece of foil, dot with cloves of garlic, a lashing of olive oil, and your favourite herbs. Bay, rosemary and thyme work well. S&P to taste.
- Wrap the celeriac in the foil and roast for two hours (180/160 fan), or until very tender.
- Remove from oven, loosening flesh with a spoon, squeeze in roasted garlic cloves & dot with butter.
- Throw in a spoon or two and devour.
Top image credit: Jemaine