Celeriac

It’s safe to say that celeriac will never be featured in photos of baskets brimming with luscious, perfect produce. One look at this knobbly, dull-coloured vegetable and the description “hit by the ugly stick” might come to mind. However, looks aren’t everything.

Many European and Asian kitchens have long appreciated its crispness and flavour. With a little preparation, this extremely useful vegetable moves easily from garden to kitchen, it can be combined with other root vegetables, added to soups or used in place of mashed potatoes and adds a delicate flavour when used raw in salads.

Although a close relative of celery, this lesser-known kin is far easier to grow and like most root vegetables, it is a great keeper and will remain in good condition for four to six months in a cellar or refrigerator.

Once you’ve grown it and tasted its exquisite flavour and texture, however, you’ll realise that ugly is only skin deep.

An important factor in growing fine-textured celeriac is proper soil conditions. The ancestor of both celery and celeriac grew in marshy areas, and the closer your soil is to a rich and moist environment, the happier your celeriac will be. A generous amount of compost or rotted manure worked deeply into the soil before planting helps retain moisture and add nutrients. Celeriac thrives in containers; a 25-litre pot will hold several plants.

Companion Planting: good with lettuce, spinach and peas: avoid proximity to squash, cucumbers, and pumpkins.

Celeriac and Potato Mash

Ingredients:

  • 1 large celeriac, peeled and diced
  • 2 large potatoes, peeled and diced
  • 4 cloves of garlic, minced
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh chives, chopped (for garnish)

Instructions:

  1. Prepare the Vegetables:
    • Peel and dice the celeriac and potatoes into roughly equal-sized pieces to ensure even cooking.
  2. Boil the Vegetables:
    • Place the celeriac and potatoes in a large pot of salted boiling water.
    • Cook until fork-tender, usually around 15-20 minutes.
  3. Drain and Mash:
    • Drain the cooked vegetables and return them to the pot.
    • Mash them using a potato masher until smooth.
  4. Infuse with Garlic:
    • In a small saucepan, melt the butter over medium heat.
    • Add minced garlic and sauté until fragrant, being careful not to brown it.
  5. Combine Butter and Cream:
    • Pour the garlic-infused butter over the mashed celeriac and potatoes.
    • Add the heavy cream.
  6. Mash and Season:
    • Continue mashing while gradually incorporating the butter and cream.
    • Season with salt and pepper to taste. Adjust the consistency with more cream if needed.
  7. Serve:
    • Transfer the celeriac and potato mash to a serving dish.
    • Garnish with fresh chopped chives for a burst of flavor and color.

Enjoy your creamy and savory celeriac and potato mash! This delightful side dish pairs well with roasted meats or as a standalone comfort food.

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