Celeriac is a type of celery, cultivated for its root. It is known in England, Europe, Asia and India.
In America it is known as celery root. Celeriac has a unique flavour and is very refreshing even when raw. The short stem and upper part of the roots grow into a cream-green coloured, round shape about 10-15 cm in diameter. The skin is textured and ridged. The flesh is creamy-white and firm but not as firm in texture as carrots.
What to look for
Select smaller roots, as they are more tender. Choose a firm root that feels heavy for its size. Avoid discoloured or damaged roots.
April - November.
Refrigerate in the crisper in a plastic bag.
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.
Celeriac is a good source of vitamin K and a source of dietary fibre and vitamin C plus contains a dietary significant amount of potassium.
Display refrigerated if possible. Because of its unusual appearance, customers may not know how to use celeriac, so use the QR code on labels.
Store at 0ºC with a relative humidity of 95-99%. Celeriac is slightly sensitive to ethylene so store separately from ethylene producing fruits and vegetables.
Purchase celeriac with the New Zealand GAP logo.
Serve this delicious dish with grilled meats or with crusty bread and a salad for a great lunch. View Recipe
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