Celeriac - exciting

Good for you Sel I too am a great fan of this humble root. I like everything about it, from its rather spooky, brain like appearance, to the way it makes a wonderful remoulade and goes brilliantly mashed with swede.

Celeriac has always been popular here in Switzerland. Both grated, for a salad, or in stews - and currently as a purée. Love it.

Hmmmm vegasmags that mention of a 'wonderful remoulade' makes me suspect you're a better cook than me granjura my list of praise missed celeriac's versatility. As I'm singing it's praises to everyone (and some do look at me strangely) prices may rise so I will stock up

It's only a coleslaw with knobs on Sel

Will soon be a 'middle-class' food in the UK, like samphire. Here it is poor man's food!

I use it to make a lovely creamy soup (without using cream), along with potato, leek and onion in stock.
The root certainly looks worse than it tastes!

Celeriac mashed with potato is a lovely topping for Cottage Pie.

It is a bugger to peel though!

I wonder if the cook-it-whole-in-the-microwave-and-the-peel-it swede technique would work with celeriac?

Does it taste anything like celery?

Ask me phoenix ask me! No, it's a sort of hint of celery in a suggestion of swede with a whiff of carrot and a faint lingering sweetness.

Elegran that technique sounds useful - does it work for butternut squash which is akin to whittling wood wen I try and peel it?h

oops my aitch jumped

I have often been tempted to buy Celeriac but honestly wouldn't have a clue what to do with it. What does it taste like?

Am killing Mr Gillybob with "cook-it-whole-in-the-microwave-and-the-peel-it swede" technique Elegran

Don't 'peel'it with potatoe peeler. I use a sharp knife - it is dirt cheap here and all waste goes into compost, so no worries.

Can't describe the taste. It's like asking what parsnips or Swedes taste like ... you'll just have to try. In a stew is best, or if mashing, mix with potatoes as it is quite strong. Tell us how you get on.

Just Google celeriac recipes - lots and lots there.

It makes an excellent soup too.

Just don't roast it- it has the same explosive effect as Jerusalem artichokes

I suppose 'peel' is too gentle a term. I hack the skin off with a chinese chopper! Butternut squash also a nightmare to peel n chop! Although I have discovered if you pop it in the microwave it does soften the skin, have not tried it with celeriac...yet!

gillybob Have you tried that with a swede? That is how I did the neeps for 12 at the Burns Lunch, and it worked a treat. 15-20 minutes on high, then cut it into four, scoop out the cooked flesh and mash it with butter and salt/pepper. Well, to be honest I delegated the mashing to one of the many willing helpers.

I was just trawling the Last Hour and the headlines appeared like this.

Celeriac - exciting
·Elegran Thu 02-May-13 17:12:01
gillybob Have you tried that with a swede? That is how I did
·laidback Thu 02-May-13 16:59:14
I suppose 'peel' is too gentle a term. I hack the skin off w
·Grannylin Thu 02-May-13 16:57:26
Just don't roast it- it has the same explosive effect as Jer

My mind was boggling at what might have been going on!

It depends on how your dirty little mind works Neilliemoser

Yes Elegran I couldn't wait to try it out after your wonderful Burns Lunch and now I am literally killing Mr Gillybob with it. Delicious.

Elegran - what a brilliant idea! I nearly wrench my wrist off peeling a swede - will give your method a go.

"Gillybob" Umm! I'm telling of you! My mind is as pure as driven snow