Also known as celery root, celeriac is to celery what beets are to chard or spinach, a close relative cultivated for its large root crown, rather than its foliage. The interior of the baseball sized roots is smooth and white, somewhat similar to a kohlrabi, with a strong celery-like flavor. Peel off the tough skin and then use raw in salads (for a good boost of vitamin C) or in soups, root mashes or other dishes. When serving raw, wash cut celeriac lemon juice, vinegar or something else acidic to prevent the exposed flesh from turning brown. Celeriac is featured in many dished in European countries, particularly in French and German cuisine.
Storing & Cooking Information
Handling: Celeriac must be peeled before using; use a sharp knife rather than a vegetable peeler.
Storing: Celeriac will last several weeks in the hydrator drawer of the fridge or in a plastic bag in the fridge. Do not wash before storing in fridge.
Freezing: Celeriac freezes well. Wash, peel and cut into discs or cubes. Blanch in boiling water for four minutes, plunge into ice water, drain, pack in freezer bags, label and freeze.