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From plot to pot: Celeriac

PUBLISHED: 12:45 21 February 2011 | UPDATED: 18:54 20 February 2013

From plot to pot: Celeriac

From plot to pot: Celeriac

Celeriac is a marvellous vegetable with a multitude of uses says Belinda Grey

Celeriac is a marvellous vegetable with a multitude of uses says Belinda Grey




Celeriac is a delicious root crop; best described as a crisp, celery flavoured potato, immensely versatile to cook, eaten hot or cold. It is a bit of a ground hogger, sitting in the soil for up to eight months, sown under cover in early March, entering the great outdoors when the soil has warmed up in late May. Or, sown direct when frosts have passed, at 30cm spacings in rows 45cm apart. Thereafter its main concern is not drying out, so a mulch will greatly help and as the roots swell, earth up around the bulbs to keep the flesh white. Celeriac is content to sit in the soil, though it is wise to dig a few up ahead of plunging temperatures. Monarch is my tried and tested favourite for large, knobbly bulbs, Ibis and Kojak are also AGM winners and as the latter aptly describes, produce clean, smooth, white, fleshed globes. The sky is the limit with recipes and this versatile vegetable is as good hot, as cold. The French are huge fans and most brasseries in winter will have celeriac remoulade on their menu; coarsely grated with mayonnaise, Dijon mustard and a squeeze of lemon, it makes a lunch time or starter treat or for a British twist, add horseradish. Fantastic for soups coupled with pear, apple or hazelnut or treat it like a sophisticated spud, roasted with mixed roots. Great to gratin with rosemary or walnuts and blue cheese or mashed as champ with potato, garlic and spring onions better still, a plate of celeriac chips will definitely perk up the dull days of February!


Belinda Gray runs a vegetable gardening school and design service near Woodbridge, contact her on 01394 384712 or
www.the-grower.co.uk

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