Celeriac Class 1 - Great Britain £2.19 Alton United Kingdom Www.getfreshandfruity.co.uk


Class 1 - Great Britain

  • £2.19
  • Save £0.44


Pronounce it: sell-air-e-ak

The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.


Celeriac is available year round but is at its best from September to April.

Choose the best

Choose a firm root that feels heavy for its size. Avoid those that are discoloured.

Prepare it

Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.

Store it

In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').

Cook it

Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.


    Roast celeriac with marsala

    Roast celeriac with marsala

    By Sophie Grigson

    A large, knobbly root vegetable, the base of the stem of certain types of celery. It is from the celery family and tastes quite similar, but has a slightly nutty, milder and sweeter taste.


    Main course

    Light meals and snacks

    Starters and nibbles

    Side dishes




    To prepare, peel it like a potato, rinse and keep in acidulated water until ready to use to prevent it from discolouring. It can be roasted, boiled and mashed, steamed, made into soup or used to flavour stocks. Grate, blanch for a few minutes in boiling water, then cool and serve as a salad with a vinaigrette, or grate and serve raw with a remoulade sauce (mayonnaise with Dijon mustard, capers, gherkins, anchovies and herbs).


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