Celeriac

[Findlayhibby]

Just had mashed Celeriac with mashed tatties and a chop.Must say they are fast becoming a must get in my shopping basket.Their smoky slightly turnipy flavour is right up my street.I must admit until about 15 years ago I had never heard of them.Now they regularly feature on all these master chef programmes. That may account for their relatively steep price.Not the bonniest of plants their looks might put a lot off but believe me they are worth every penny.I certainly don’t remember my mum saying to me’nip up to the store and get me a celeriac‘and to my knowledge never tasted one.If you haven’t tried one give them a go.

 

[HaarlemShuffler]

Just had mashed Celeriac with mashed tatties and a chop.Must say they are fast becoming a must get in my shopping basket.Their smoky slightly turnipy flavour is right up my street.I must admit until about 15 years ago I had never heard of them.Now they regularly feature on all these master chef programmes. That may account for their relatively steep price.Not the bonniest of plants their looks might put a lot off but believe me they are worth every penny.I certainly don’t remember my mum saying to me’nip up to the store and get me a celeriac‘and to my knowledge never tasted one.If you haven’t tried one give them a go.

Essential part of the classic Dutch thick pea soup Erwtensoep. It is a strange one but works, not really aware of it being used in nany other dishes here but am no expert.

 

[Findlayhibby]

Is there a recipe?

 

[HaarlemShuffler]

Is there a recipe?

This looks like a proper version ('snert' is its slang name) but never actually made it myself so cannae give you any top tips!

Fancy a Bowl of Snert? Try This Easy Dutch Split Pea Soup Recipe

Traditionally served on New Year's Day in the Netherlands, this thick and hearty split pea soup recipe has become emblematic of Dutch winter food.

www.thespruceeats.com

 

[Cavalier]

Food of the devil.

 

[egb_hibs]

Thank you for this M...Findlay.

I had heard of celeriac but like you not seen it til recently. I assumed it was some kind of offshoot of celery but as you note, not remotely like it and downright weird looking.

I'd been a bit scared to pick one up but you may have inspired me to give it a go.

 

[Hammi]

Not a fan myself, but goes in slaw, soups and mash.
Seen Celeriac Dauphinois before.

Loads of veggie roast recipes using them, pairs well with nuts.