Celeriac – worth the wait! It’s pronounced (seh-LER-ee-ack)
Harvest Hub Celeriac is grown in Horsley Park by a neighbour of the Grima’s. It takes at least 6 months to grow celeriac. The longer it takes to grow, the more work and the bigger
the risk of attack by caterpillars, vermin, hail and floods, rabbits or the neighbour’s free-range goat. Hence, the fairly hefty price-tag of around $6/kg. Mind you, that’s good value – we’ve seen celeriac in the shops selling for $8-9/kg.
Celeriac has a nutty, subtle celery flavour. Can be roasted, boiled or finely julienned in a salad. So what is the best way to eat Celeriac? We reckon the best way to eat it is mashed with potato (50/50), and the leaves can be used as garnish. . a great wholefood with nothing wasted.
Typically half a bulb is enough to make a kilo of mash, so you can get 2 meals out of it.
Celery root (celeriac) is low in starch content, low carb (1 cup = 42 calories vs potato 1 cup = 118 calories)
How good is it for us? It has zinc to keep your immune system strong, calcium to help maintain the acid/alkaline balance in the blood, magnesium to sustain bone integrity and iron for oxygen transport.
How to Store
In the salad drawer of the fridge. Celeriac oxidises when cut so it discolours so to avoid this when cut immerse in water with lemon juice or white wine vinegar.
Generally how to cook it
Cut into chunks andbake around40 mins at 180C, boils in 20 mins or thinly slice and into stirfry.
Sauces to make
Puttanesca Sauce [pronounced (poot-ta-NES-kah)]- roma tomatoes, garlic, black olives, and anchovies.
Mayonnaise – Home made
- Celeriac Pasta
- Celeriac salad
- Celeriac Chips
- Celeriac nut gratin
Recipes to come.
- For Pasta:
- ½ a celeriac bulb
- For Puttanesca Sauce:
- ¼ cup olive oil
- 2 small red onions, finely diced
- 5 cloves garlic, minced
- 1 red chilli, diced (remove seeds if not wanting hot)
- 800g cooking tomatoes
- 3 tbs capers
- 150g Kalamata olives
- 1 tsp balsamic vinegar
- a couple pinches of Himalayan salt, to taste
- Garnish: flat-leaf parsley
- Add cooked shrimp or seafood at the end/
- How to make pasta:
- Slice off the knobby exterior of the celeriac – this may leave you with only ¾ of the original vegetable. Slice the root into (1.25cm) sections. Using a mandoline slicer or peeler, run the celeriac slices lengthwise to create pasta. In a bowl place celeriac ribbons and immediately squeeze of fresh lemon juice to prevent oxidisation. Set aside until ready to use.
- For the Sauce:
- In a saucepan heat the olive oil on low heat. Add the crushed chilli then add the garlic and fry 2 minutes. Add onion and cook 5 minutes.
- Take out the pits int the olives - put on a cutting board and use flat side of a knife blade and squash them and then the pits come out. Roughly chop.
- Add remaining ingredients and stir,cover and simmer for 10 minutes.
- To serve: Place celeriac pasta in each bowl and pour sauce on top. Garnish with parsley.
- 1 or 2 celery roots, peel and chop into chunks then grate
- coconut oil
- salt and pepper to taste
- topping of choice
- in a bowl put grated celeriac then add salt and pepper to taste. Mould these with your hand into flying saucer shapes.
- Heat the oil in a fry pan over medium high heat.
- Make individual patties or fill the pan to make a large Rösti cutting into wedges to serve.
- Cook for 15 minutes then flip over.before flipping. To flip take a plate, place over pan and tip onto plate then slide onto pan. Cook 15 minutes.
- Cook a further 10- 15 minutes until browned again.
- 1 Celeriac, peel skin and grate
- 2 small radish, finely sliced
- 1 x Pineapple, skin and chop into pieces
- 1//2 tbs Lemon Juice
- 2 -3 tbs Homemade mayonnaise or Aioli (Harvest Hub) similar - Aioli (ay-OH-lee): A garlic mayonnaise
- Season with Himalyan salt and freshly ground pepper
- Grate celeriac into a bowl.
- Add radish, lemon juice, pepper, pineapple pieces.
- Mix in some mayonnaise in small quantities to taste.
- 1 egg at room temperature
- 2 tsp dijon mustard
- 1 tsp sherry vinegar
- 2 tsp lemon juice
- 1½ cups peanut or other vegetable oil like sunflower
- In a food processor whizz eggs, mustard, vinegar & lemon together with a pinch salt. With the motor still running, add the oil a few drops at a time, then build up to a thin stream and then a slightly more until most of the oil is mixed in.Taste and season and add a pinch of sugar or more vinegar, lemon juice or mustard to taste. Whizz to combine. If the mayonnaise is runny add the remaining oil and if too firm add a little water.
- 2 large celeriac
- 3-4 tbs olive oil
- 1 tbs mild curry powder
- Preheat oven 230C.
- Peel the celeriac, slicing off the top and bottom and remove the skin. Cut the celeriac into thick slices and then into chips.
- Put salted water in an saucepan and bring to the boil, put in chips and blanch (uncovered 2 minutes on the boil). Drain the chips and back into the saucepan with oil, curry powder and sea salt. Coat well.
- On a baking sheet spread the chips and pop into oven for 35 minutes.
- 1 large celeriac,peel, quarter and very thinly slice (use slicing blade of a food processor.)
- 2 tbs walnut oil
- 300ml vegetable stock
- a handful chopped walnuts,brazilnuts, cashew and macadamia
- 100g blue cheese
- 1 lime zest (grated skin)
- Preheat oven to 190C.
- In a gratin or oven dish put in the walnut oil, salt and pepper, and spread over the dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the nuts, crumble over the cheese, then cook for 15 mins until crisp and golden.