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  medium celeriac, trimmed, peeled and cut into thin, 6cm-long batons (500g) 3 celery sticks, cut into thin 6cm-long batons (120g) 2 garlic cloves, skin on and crushed with the side of a knife 3 limes finely shave the skin to get 6 strips, then juice to get 60ml 150ml rice vinegar for the sweet chilli dressing 120ml sunflower oil 5 garlic cloves, very finely sliced.

  chop the celeriac up into slices, then into rough 1cm cubes. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25.

Celeriac remoulade is the classic preparation, a simple salad of celeriac, mayonnaise, mustard and lemon juice. But its worth branching out and trying some more unusual recipes like nathan outlaws root vegetable slaw or paul ainsworths celeriac, apple and fennel slaw.

Celeriac Seed delivered direct by D.T.Brown seeds.

  celeriac remoulade is a popular french dish, similar to coleslaw. Its taste resembles that of the upper part of the celery stem, and it can be eaten raw or cooked.

Celeriac is one of the most under-rated vegetables, combining a faint celery and aniseed flavour with a versatile creamy texture.

Celeriac soup is a great winter staple, or try celeriac oven chips for a healthier twist.

Rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached.