Question 1

What can I substitute for celeriac?

Accepted Answer

The best substitutes for celeriac are parsnip, turnips, or potatoes, depending on the recipe. However, bear in mind that while these will provide a similar texture, they won't perfectly replicate the unique taste of celeriac.

Question 2

How do I clean celeriac?

Accepted Answer

Rinse your celeriac under water and scrub it carefully with a stiff brush, making sure to get into all folds and crevices. Then, using a sharp knife, remove the knobby outer layer and cut off the top and bottom.

Question 3

Can you eat celeriac raw?

Accepted Answer

Yes, celeriac can be eaten raw. It's crispy and has a mild, refreshing flavour. It works well grated into salads or sliced thinly and used in slaws.

Question 4

How do I cut celeriac?

Accepted Answer

After scrubbing and peeling the celeriac, chop the top and bottom off so you have a steady base. Then, cut it into slices, and each slice into sticks or cubes. Remember to cut them into same sized pieces, especially if you're roasting, to ensure they cook evenly.

Question 5

How do you cook with celeriac?

Accepted Answer

Celeriac is a very versatile ingredient. It can be boiled and mashed, cut into cubes and roasted, sliced and fried, or grated raw into salads. You can even use it to make a velvety soup.

Question 6

What does celeriac taste like?

Accepted Answer

Celeriac has a delicate, nutty celery flavor with hints of parsley. It's not as assertive as actual celery stalks and has a subtle sweetness.

Question 7

Is celeriac the same as celery?

Accepted Answer

No, celeriac is not the same as celery, although they are closely related and part of the same plant family. Celeriac is grown for its large, edible root while celery is grown for its stalks.

Question 8

Does celeriac need to be peeled?

Accepted Answer

Yes, celeriac has a thick, rough skin that is not pleasant to eat and should be removed before cooking. Use a sharp knife to peel it, as a vegetable peeler may struggle with the tough skin and knobby surface.

Question 9

Is celeriac good for me?

Accepted Answer

Yes, celeriac is a good source of dietary fiber, vitamin C, vitamin K, phosphorus, and potassium. It also contains some essential minerals and antioxidants.

Question 10

What pairs well with celeriac?

Accepted Answer

Celeriac pairs well with other root vegetables, apples, walnuts, pork, beef, creamy sauces, mustard, and herbs like thyme, rosemary, and parsley.

Question 11

When does celeriac expire?

Accepted Answer

Unopened and kept at cool storage and high humidity like a root cellar or second fridge, celeriac can last for 3-4 months. If you don't have such a storage option, the vegetable will stay fresh for a solid 2-3 weeks in your kitchen's refrigerator. Once the celeriac has been peeled or cut, you should store it in an airtight container and it will last for about a week in the refrigerator. If frozen, celeriac can last up to a year, but be aware that freezing may change its texture upon thawing.

Question 12

How do you tell if celeriac is bad?

Accepted Answer

Check the condition of the skin and the feel of the celeriac. If the celery root has become slimy, soft, or it's starting to mold, it's time to let it go. A bad smell can also be an indicator that the celeriac has gone bad. And of course, if you see an unusual amount of dark spots, it's probably best to toss it away.

Question 13

Tips for storing celeriac to extend shelf life

Accepted Answer

• Keep your celeriac in a cool, dark place with high humidity to maintain its quality.

• If cut or peeled, store the celeriac in an airtight container in the refrigerator to slow its aging process.

• If you're planning to freeze celeriac, blanch it first and then store in a tightly sealed freezer bag.

• When freezing, in order to maintain taste and texture, try to use frozen celeriac in cooked applications, like purees, soups, or stews.

Question 14

Analysis of celeriac

Accepted Answer

One of the greatest obstacles cooks face when using celeriac is its tough, gnarled exterior. This can be intimidating to prep, but a sharp, sturdy knife can make peeling it much easier. After peeling, the celeriac can be grated, cubed, sliced or cut into wedges. To retain more of its vitamins, it's best served raw or cooked for a short amount of time. Celeriac can turn brown quickly once peeled and cut, so it's advisable to use it immediately or store it covered in water with a bit of lemon juice. It's mild taste, a cross between celery and parsley, means it can be used in a variety of dishes from soups and stews, to roasted vegetable medleys, to stir fries.

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