Fern Verrow Celeriac
Celeriac has a clean and nutty flavour - it is a member of the celery family and so it has a definite hint of fresh greenness that you would find in celery. It is delicious both raw and cooked. We use it in all different ways at Spring.
Celeriac goes with butter, olive oil, goats cheese, any blue cheese, potatoes, olives, apples, walnuts, eggs, chilli, any soft herbs, fish, poultry, rabbit.
Try peeling it and slicing into fine batons. Make a dressing that is one part Dijon mustard to two parts creme fraiche, with a drop of red wine or white wine vinegar and a good pinch of salt. Place the batons of celeriac in a bowl and spoon the dressing over the top, toss together well to combine, and eat straight away. Will keep well in the fridge and continue to be delicious for a couple of days.
Also consider roasting it – peeled, cut into big chunks, and tossed with olive oil, dried chilli and salt.
Celeriac can replace or be combined with potato in a gratin or turned into a velvety-smooth soup or puree to serve with lamb or grilled white fish.
Celeriac will keep best in the fridge vegetable drawer for up to a week.