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Celeriac
APIUM GRAVEOLENS (VAR. RAPACEUM)
A relative of Celery, Celeriac grows in North Africa, Siberia, Southwest Asia and North America. It is available in supermarkets all year round, but is in season from October to January. There are 8 main varieties of celeriac grown; including Prinz, Alabaster, and Monarch.
Cooking Methods
Boil
Wash the celeriac thoroughly, peel and cube. Bring a large pan of water to the boil and add a squeeze of lemon juice. Once boiled, add the celeriac cubes to the water and allow to boil for 12-15 minutes until tender. Remove from the heat, drain thoroughly and serve.
Roast
Preheat the oven to 400F/200C/gas mark 6. Wash the celeriac thoroughly, peel and chop into wedges. Place the celeriac wedges into a bowl and cover with olive oil and any other desired seasoning. Spread on a baking tray lined with parchment paper and roast for 30-40 minutes, turning them once half way through. Once cooked they should be golden and very tender. Remove from the heat and serve.
Grill
Preheat the grill to a medium high heat. Wash the celeriac thoroughly, peel and cut into spears. Smother with olive oil. Place the celeriac under the preheated grill for approximately 20 minutes, until they lose their crunch and start to char on the edges. Turn occasionally to ensure an even cook. Remove from the heat and serve.
Fry
When frying celeriac, it is best to parboil first. Wash the celeriac thoroughly, peel and cube. Add to a large pan of boiling water, reduce to a simmer and allow to cook for 8 minutes, until they begin to soften. Drain well. Heat oil in a large frying pan over a medium heat and add the celeriac. Cook for 8-10 minutes, until golden and cooked through. Remove from the heat and serve.
