Celeriac
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Celeriac is related to celery and celery leaf but, unlike these two types, celeriac grows partially underground. Its tubers have a brownish-yellow colour, and leaves are sometimes still attached. The flesh inside is lighter in colour. This sturdy tuber has a strong aromatic flavour that offers many possibilities.
Basic techniques: roasting, blanching, boiling, steaming, braising, gratineeing, grilling, caramelising, puréeing.
Taste combinations: bacon, confit de canard, cod, pike perch, Parmesan, truffle cheese, potato rösti, morel mushrooms, porcini mushrooms, winter truffle, carrot, nutmeg, caraway, sage, walnut, mirin, mustard, capers.
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Become a memberWhole roasted celeriac
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Become a memberCannelloni of celeriac, prawns and apple
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Become a memberChaud froid sauce made from celeriac
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Become a memberCrème of celeriac cooked in whey
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Become a memberCeleriac and truffle domino jelly
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Become a memberDried celeriac
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Become a memberBaked celeriac
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Become a memberCeleriac roasted in the oven
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Become a memberCeleriac and vodka granité
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Become a memberConfitted celeriac in jus
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Become a memberPickled celeriac ribbons
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Become a memberCeleriac ‘katsuobushi’
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Become a memberCeleriac cooked on the spit
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Become a memberCeleriac gratin
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Become a memberCeleriac stock
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Become a memberCeleriac crème
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Become a memberCeleriac cream with lemon thyme
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Become a memberCeleriac parcels
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Become a memberCeleriac mayonnaise
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Become a memberCeleriac cream from the siphon
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Become a memberCeleriac croquettes
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Become a memberCeleriac infused with walnut oil
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Become a memberPistachio purée based on celeriac
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Become a memberCeleriac and hazelnut purée
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Become a memberCeleriac and black garlic purée
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Become a memberRaw lightly smoked celeriac jus
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Become a memberVegan dashi based on celeriac ‘katsuobushi’
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Become a memberDeep-fried celeriac nests with ras el hanout
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