Celariac
- Earthmaiden
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Celariac
I don't much like celery in things so avoid celeriac. I don't ever remember having it when I was a child at home or school. I seem to remember the taste isn't too strong though so have bought one.
I know about soups, stews and remoulade but what other ways of serving are nice. Does it mash well?
I know about soups, stews and remoulade but what other ways of serving are nice. Does it mash well?
Re: Celariac
yes, it mashes well, though rather a looser mash from what i remember - like the texture of mashed swede.
i think it also has a hint of aniseed mixed with the celery flavour.
i think it also has a hint of aniseed mixed with the celery flavour.
- Stokey Sue
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Re: Celariac
Soups, stews, mash and remoulade are certainly the most obvious uses.
Being a root it’s quite a bit sweeter than celery stalk, and it doesn’t have that hint of bitterness you get in green celery and the leaves.
Apart from classic remoulade I put it into all sorts of shredded salads, endless variants on a coleslaw theme. I do put a little floury potato in mash sometimes, as Scullion says it tends to be quite loose otherwise.
There’s a recipe for a celeriac and mushroom soup that’s an inspired combination, it’s one of the few things I’d finish with truffle oil if I had any, but it’s not essential.
I don’t remember seeing celeriac in England until I was well into adulthood, I only encountered it as remoulade on a set menu when on holiday. Obviously people must have grown it but I don’t think it was at all common until the organic / wholefoods / farmers market trend popularised it.
Being a root it’s quite a bit sweeter than celery stalk, and it doesn’t have that hint of bitterness you get in green celery and the leaves.
Apart from classic remoulade I put it into all sorts of shredded salads, endless variants on a coleslaw theme. I do put a little floury potato in mash sometimes, as Scullion says it tends to be quite loose otherwise.
There’s a recipe for a celeriac and mushroom soup that’s an inspired combination, it’s one of the few things I’d finish with truffle oil if I had any, but it’s not essential.
I don’t remember seeing celeriac in England until I was well into adulthood, I only encountered it as remoulade on a set menu when on holiday. Obviously people must have grown it but I don’t think it was at all common until the organic / wholefoods / farmers market trend popularised it.
Re: Celariac
Celeriac dauphinoise is really nice and I’m sure I’ve had celeriac soup before too
Re: Celariac
I love it baked (in slices or cubes) and some times have it with cheese sauce as an alternative to cauliflower cheese
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Re: Celariac
Ive never quite understood the point of it. It's nice enough.n Remoulade is nice. I like celery usually cooked though, rarely raw.
For something truly disgusting try Smarties, I tidied up a packet today to boost low energy. Wish I hadn't. Bad move.
For something truly disgusting try Smarties, I tidied up a packet today to boost low energy. Wish I hadn't. Bad move.
- herbidacious
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Re: Celariac
I baked a whole one the other week. It was really very good. It caramelized slightly. Amazing juices in the bottom of the foil. Easy to do. No peeling involved.
I roughly followed this recipe
https://www.riverford.co.uk/recipes/who ... d-celeriac
But used Fussells smoked oil.
I wouldn't say it tastes of celery tbh. The flavour is transformed, however, as the flavour of vegetables usually is by roasting. (Because it brings out the sugars, I suppose.) This all said it's not on my list delicacies. But...I'd do it again. I think a soup made from it roasted would be good.
I wanted to make salt baked celeriac but couldn't be bothered with the faff (and commitment to using lots of egg yolks after.)
I roughly followed this recipe
https://www.riverford.co.uk/recipes/who ... d-celeriac
But used Fussells smoked oil.
I wouldn't say it tastes of celery tbh. The flavour is transformed, however, as the flavour of vegetables usually is by roasting. (Because it brings out the sugars, I suppose.) This all said it's not on my list delicacies. But...I'd do it again. I think a soup made from it roasted would be good.
I wanted to make salt baked celeriac but couldn't be bothered with the faff (and commitment to using lots of egg yolks after.)
- Stokey Sue
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Re: Celariac
I tried a baked celeriac in a salt crust once, and couldn't cook it through, that looks far more plausible
- herbidacious
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Re: Celariac
Certainly easier!
I did it because I had some slices of salt baked celeriac at a fancy place in Battersea the other week which was an eye opener in terms of flavour.
I did it because I had some slices of salt baked celeriac at a fancy place in Battersea the other week which was an eye opener in terms of flavour.
- Earthmaiden
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Re: Celariac
There are some great ideas here. Looking forward to experimenting - and remembering what celeriac tastes like.
Everything is edible with cheese sauce so a great suggestion if all else fails!
I used to get it when I had a veg box but they had so many twirly bits (roots?) it was hard to prepare. The one I've got waiting is tamer.
Everything is edible with cheese sauce so a great suggestion if all else fails!
I used to get it when I had a veg box but they had so many twirly bits (roots?) it was hard to prepare. The one I've got waiting is tamer.
- Badger's Mate
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Re: Celariac
On the dauphinois theme, there’s a beetroot and celeriac gratin (with cream and garlic) I’ve made a number of times, to a Simon Rimmer recipe iirc. I was hoping to make one this winter with white beetroot but the celeriac crop wasn’t up to it so when I do it won’t apply to this thread. 
These conversations always remind me of the BBC board and the need for tin hats and sandbags when posting such inflammatory content.

These conversations always remind me of the BBC board and the need for tin hats and sandbags when posting such inflammatory content.
- Earthmaiden
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Re: Celariac

Re: Celariac
I've been making this for several years:
https://www.bbcgoodfood.com/recipes/par ... eriac-bake
I made a very tasty celeriac soup spiced with curry paste a while back. I intended to make a parsnip soup but bad weather stopped me going out to buy the parsnips!
If I've got celeriac to use up I throw small cubes of it into all sorts of things - stews, pasta bakes etc. I even added some to the salmon risotto I made last night.
https://www.bbcgoodfood.com/recipes/par ... eriac-bake
I made a very tasty celeriac soup spiced with curry paste a while back. I intended to make a parsnip soup but bad weather stopped me going out to buy the parsnips!
If I've got celeriac to use up I throw small cubes of it into all sorts of things - stews, pasta bakes etc. I even added some to the salmon risotto I made last night.
- Earthmaiden
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Re: Celariac
Finally got to use it. A bit too celery-like for me to really enjoy but it was helped along by your lovely ideas!
- northleedsbhoy
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Re: Celariac
I like roasted celeriac.
Cheers
NLB
Cheers
NLB

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Re: Celariac
How odd, I like celery and found celeriac bland and you are the other way round. I'll try it again.Earthmaiden wrote: ↑Mon Feb 10, 2025 6:46 am Finally got to use it. A bit too celery-like for me to really enjoy but it was helped along by your lovely ideas!
- PatsyMFagan
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Re: Celariac
I much prefer celeriac.. it makes a lovely soup blended with coconut milk.
I have never liked the (cooked) stringy texture of celery
I have never liked the (cooked) stringy texture of celery
- herbidacious
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Re: Celariac
I forgot to mention a favourite in our household. Alice Hart's soft-boiled duck egg with fat celeriac dipping chips. (Doesn't need to be egg.) I don't think you need her recipe but could 'transliterate' it if you would like. It involves celery salt and cayenne for dipping too.
Re: Celariac
I boil it in chunks, with cauliflower in a steamer on the top. Drain well, add some plain yoghurt and a dollop of horseradish and mash (I use a stick blender.
Lovely on a shepherds pie or lentil bake.
Lovely on a shepherds pie or lentil bake.