Large, round, relatively smooth roots that are mild yet distinctive flavour. A cross between celery and parsley. Celeriac can be eaten raw or cooked. It?s great with chicken, fish, olive oil, blue cheese, mayonnaise, lentils, apples, parsley and pears.
How to prepare
To prepare celeriac, peel and cut into slices or chunks. Alternatively, grate the peeled root for use in salads or stir fries. The stalk and the leaves are not used as they are bitter and stringy. Celeriac discolours quickly, so after chopping to size, immerse in a bowl of water with a squeeze of lemon juice or a splash of white wine vinegar added.
Ways to eat
Celeriac can be used either raw or lightly cooked in salads. Cook until soft and tender either by microwaving, boiling, steaming or stir-frying. Celeriac is often mashed and served as is or mashed with other root vegetables. It can also be sliced into batons and fried, or sliced into wedges, brushed with olive oil and baked in the oven.
Bake, boil, braise, microwave, roast, steam, stew, stir fry.
Start seed indoors 6 to 8 weeks prior to intended date of planting outside. Seed thinly and cover lightly with soil. Germinates best at 21 C (70 F), usually within 14 to 21 days. Once plants are up grow on at 15 C (60 F). Prefers cool moist conditions. Space plants in garden 15 to 25 cm (6 to 10 in) apart in rows 60 to 90 cm (2 to 3 ft) apart. Harvest at 10 cm (4 in) bulb size and up. Cool fall temperatures make them sweeter! Fertilize with 10-52-17 during early stages to ensure strong plants.