Celeriac

Celeriac Enlarge

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.

Whole roasted celeriac

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Whole roasted celeriac

Baked celeriac

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Baked celeriac

Celeriac gratin

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Celeriac gratin

Celeriac parcels

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Celeriac parcels

Celeriac mayonnaise

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Celeriac mayonnaise

Celeriac croquettes

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Celeriac croquettes

Sweet and sour celeriac

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Sweet and sour celeriac