Celariac

Basic Cooking Instructions
Peel and shred, or peel and cut into 2 cm cubes. Boil for 10-15 minutes if cubed.
It should still be slightly crisp.
Freezing Instructions
Wash, peel, cook, then puree. Pack in foil containers. Reheat in an oven-proof dish with a little cream or butter.
Recipes
Celeriac and Apple Salad
250g celeriac ....................................................1 red apple
3 tablespoons crème fraiche ...........................juice of half a lemon
seasoning
Peel the celeriac and grate finely. Core the apple, cutting it into fine slices and mix with celeriac. Mix lemon juice, crème fraiche and season to taste. Add to celeriac and apple and combine. Serve garnished with apple slivers. Serves 4.
Roasted Celeriac Chips
1 large celeriac ....................................................3 tablespoons sunflower oil
2 tablespoons grated parmesan .......................seasoning
Peel the celeriac, cutting it into fat chips. Blanch in boiling water for 2 minutes. Toss into oil and season to taste. Spread chips over large baking sheet, spacing well apart. Bake at 225C/Gas mark 7 for 20 minutes, then sprinkle with parmesan. Return to oven for further 10 minutes until golden and crisp. Serves 4.
Celeriac Soup
2 tablespoons sunflower oil ................................1 large onion, chopped
1 large celeriac, peeled and chopped .................400g potatoes, peeled and chopped
2 pints stock (chicken or vegetable) .................2 teaspoons thyme
small pot single cream (optional) ......................100g smoked bacon or pancetta (optional)
Fry onions in oil until soft and translucent. Add celeriac and fry gently for 10 minutes, covered, stirring regularly. Add stock, thyme and potatoes, and simmer for 15 minutes, or until tender. Season to taste, then puree. To serve, add cream and reheat gently – do not boil. Garnish with small pieces of crispy bacon or pancetta, and serve with crusty bread. Serves 4.