When we first started carrying
this grisly-looking root vegetable several years ago, most people had
never heard of it. We had to practically beg people to try it. But many
people did try it once we told them that since it’s a storage crop, we
can get it from a local farm all winter long & it makes an
excellent substitute for California celery in soups, stews, &
roasts. After they tried it once, more and more customers kept coming
back for more because they found they actually preferred the flavor
& texture that celeriac provided over celery. Now we can barely
keep it on the shelf – in fact last winter after exhausting the local
supply (our biggest supplier had a crop failure) we had to import some
from California because people wanted it so badly!
So far, local supplies look good for this winter – we’ll be getting organic celeriac from Harmony Valley & Ridgeland Harvest, both of rural Viroqua.
To
use celeriac, peel the skin off with a very sturdy peeler or a paring
knife. Then slice, dice, chop, or grate to add to recipes. Celeriac
pairs well with (& can be substituted for) potatoes & other
root vegetables like turnips, parsnips, & turnips. Its flavor is
similar to celery, only richer & slightly nutty. Its texture adds
smooth body to pureed soups & mashes but holds its shape well in
roasts, au gratins, pilafs, & stews. You can also eat celeriac raw
– either in salads or a veggie tray – but you must soak it in water
with lemon juice first (right after you cut it) to keep it from turning
brown.
Try
this recipe from “Asparagus to Zucchini – A Guide to Cooking Farm-Fresh
Seasonal Produce” (this is a great book we carry here at the store!)…
Horseradish Mashed Potatoes & Celeriac
1 lb. celeriac, peeled & cut into small chunks
1 lb. potatoes, scrubbed & cut into medium chunks
1 bay leaf
4 cloves garlic, peeled
1 c. heavy cream
4 Tbsp. butter
2 tsp. prepared horseradish
Salt & pepper to taste
Combine
celeriac, potatoes, bay leaf, & garlic in medium saucepan with
water to cover; boil until just tender, about 20 minutes. Drain, remove
bay leaf, & return vegetables to pot. Add cream, butter, &
horseradish. Mash & season with salt & pepper.
Makes 4-6 servings.