Celeriac 101 Ways

1. Discover a celeriac in your veg box.

2. Take it to Twitter.

3. Discover everyone knows what to do with celeriac, except yourself.

4. Threaten to write this book/blogpost.

Suggestions received, for those of you also faced with less common root vegetables:

• I love roast celeriac, also I heard it's good if you roast it before you put it in soup?
• Grate, dress with mustard, mayo, lemon juice, dill (fresh if you have it (I can dream)). Add grated apple, carrot, kohlrabi, that sort of thing, if any to hand.
• Yes to [above] suggestion but I would suggest julienne-ing (oooh, get me) rather than grating if you can. Makes it more of a salad rather than a mush. Easy on the mayo, or go half and half with plain yogurt.
• Remoulade! (A julienne peeler helps with this one.) Soup, but needs some kind of savoury/umami component to balance out the sweetness. Celeriac steaks with salsa verde
• Cheesy gratin, if you've milk and cheese. Or do as mash, blend to smooth if you like or mix 50-50 with spuds. Mustard is good with this. It roasts pretty well in chunks. Soup always good obvs, perhaps serve with fried mushrooms added at the end.
• If you've got access to pastry ingredients and Lancashire or a similar cheese, this is something I do from time to time - also decent eaten cold, if quantities are too much. (Never tried it with other cheeses but maybe feta might work too?)

• On Great British Menu this week one of the chefs made a celeriac lasagne, using the celeriac instead of pasta. Suppose that is not unlike gratin.
• Celeriac Burger: https://www.greatbritishchefs.com/recipes/barbecue-celeriac-burger-recipe
• Or I've had wonderful celeriac at Midsummer House, barbequed whole slowly over coals
• I made a gratin with one earlier this year, it was delicious!
• Celeriac chips! Unimaginative maybe, but tasty.
• I always just roast it. You can do more complicated things with it too... but it's very nice roast!
• finely grated raw mixed with dressing, it brows in the air, or roast or make soup or cook with potatoes and mash. Coriander spice makes it even nicer
• Celeriac Wellington: https://www.robertwelch.com/articles/recipe-celeriac-wellington.htm
• Remoulade. Roasted chips. Mash

Thank you Cas, Katie, Anna, Alix, Melinda, Sarah, Chris, Deborah, Lia, Vicky, Alice and tweeps without names!

I made this vegan risotto (also suggested by Sarah) and it was fine! My life is sadly lacking in capers, lemon juice and sage right now, so there's just extra nooch on top. I also found I had to mash it a bit to break up the celeriac.

Probably making my first ever arancini tomorrow because I made risotto for approximately eight people (there is only me).

If you don’t mind multitasking you can simultaneously make a banana cake (was meant to be muffins - my go-to recipe is this but my muffin tins are inconveniently in someone else's house, hence the gugelhupf attempt) and bread (from a mix, recipe on the back of the packet).

(Fun fact: celeriac is exactly the same plant as celery, only a bottom-heavy variety. In German they’re called Knollensellerie (“tuber celery”) and Staudensellerie (“perennial celery”) respectively.)