Contributed by Angela Cleveland

The celeriac is a strange looking vegetable. As a member of the parsley family (not the celery family), its odd appearance has caused it to be somewhat neglected throughout many areas of the world. But don’t be fooled by its ugly appearance – this tasty treat can add zip to any meal!

The celeriac originated in Europe. Although it is not related to celery, it does have the same aroma. The rough, fibrous outer skin must be peeled off to reveal a turnip-like inner core. When peeling celeriac, be sure to sprinkle it with lemon juice to prevent discolouration. Celeriac must be cooked differently than other root vegetables. Instead of being cut, placed in cold water, and then brought to a boil, it must be immersed in boiling salted water and then cooled. Celeriac can also be eaten raw, but to remove the slightly bitter taste, it must be blanched in boiling water for a few seconds and then placed in cold water.

Celeriac has a great ability to absorb flavours and is excellent for flavouring soups, casseroles, or even grating and sprinkling on top of salads. Besides its wonderful taste, celeriac provides us with potassium, calcium and vitamin C.

Ingredients

n/a

Instructions

n/a

Read more recipes