Celeriac - exciting

I just knew it - a whole new dimension to veg and cooking via celeriac. I was out to dinner tonight with my DIL who is Italian and a far better cook than me so I got her all fired up - she's buying some tomorrow. I'll let her try the peeling then come up with Elegran's good idea of the microwave

Gosh Elegran - I usually only have explosions with my pressure cooker. It's true - this whole celeriac thing has turned out to be very exciting

I hope it doesn't explode. Cut the top and base flat so that a) there is not a lot of unyielding skin to burst and b) it stands evenly.

I bet it does Elegran and certainly worth a go

vegasmags i've only tried it with a swede, so I can't tell you whether irt works or not.

Yum! Like potato brilliant mashed with lots of other vegetables. I particularly love it in a bubble-and squeakish fry-up.

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

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

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.

It depends on how your dirty little mind works Neilliemoser

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!

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 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!

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

It makes an excellent soup too.

Just Google celeriac recipes - lots and lots there.

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.

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

oops my aitch jumped

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

Does it taste anything like celery?

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

It is a bugger to peel though!

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

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!