Celariac

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Earthmaiden
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Celariac

Post by Earthmaiden »

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?
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scullion
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Re: Celariac

Post by scullion »

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.
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Stokey Sue
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Re: Celariac

Post by Stokey Sue »

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.
Ameew
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Re: Celariac

Post by Ameew »

Celeriac dauphinoise is really nice and I’m sure I’ve had celeriac soup before too
Maud
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Re: Celariac

Post by Maud »

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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Seatallan
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Re: Celariac

Post by Seatallan »

Ameew wrote: Sun Jan 26, 2025 12:46 pm Celeriac dauphinoise is really nice and I’m sure I’ve had celeriac soup before too
I agree on both counts. :thumbsup
miss mouse
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Re: Celariac

Post by miss mouse »

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.
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herbidacious
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Re: Celariac

Post by herbidacious »

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.)
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Stokey Sue
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Re: Celariac

Post by Stokey Sue »

I tried a baked celeriac in a salt crust once, and couldn't cook it through, that looks far more plausible
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herbidacious
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Re: Celariac

Post by herbidacious »

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.
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Earthmaiden
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Re: Celariac

Post by Earthmaiden »

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.
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Badger's Mate
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Re: Celariac

Post by Badger's Mate »

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. :D

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

Post by Earthmaiden »

:D. Hopefully people will refer to this thread in future so I think all recipes are valid - but useful to be reminded of seasonal differences.
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Suelle
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Re: Celariac

Post by Suelle »

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.
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Earthmaiden
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Re: Celariac

Post by Earthmaiden »

Finally got to use it. A bit too celery-like for me to really enjoy but it was helped along by your lovely ideas!
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northleedsbhoy
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Re: Celariac

Post by northleedsbhoy »

I like roasted celeriac.

Cheers
NLB :thumbsup
miss mouse
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Re: Celariac

Post by miss mouse »

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!
How odd, I like celery and found celeriac bland and you are the other way round. I'll try it again.
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PatsyMFagan
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Re: Celariac

Post by PatsyMFagan »

I much prefer celeriac.. it makes a lovely soup blended with coconut milk.

I have never liked the (cooked) stringy texture of celery
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herbidacious
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Re: Celariac

Post by herbidacious »

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.
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Sloe-Gin
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Re: Celariac

Post by Sloe-Gin »

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.
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