just watch those fingers I tend to chop on a board covered with a clean teatowel as they are hard slippery veggies! I also like another poster peel them after taking top and bottom off and choping them into quarter as easier to deal with. I keep all the peelings btw and add to home made stocks for soup lovely flavours.@shelley262 brilliant info thanks. Only tasted celeriac mash recently for the first time. Some serious choppng will be going on in my kitchen soon!
Yes, here in the UK they are an autumn - winter crop. I'm not sure if it is widely grown on a commercial scale here.So they are in season now? I checked in my local supermarket, but nothingI hope they haven't stopped selling them.
I'm a little worried that they might be considered old-school and not trendy enough. Will have to go on a hunt for them.Yes, here in the UK they are an autumn - winter crop. I'm not sure if it is widely grown on a commercial scale here.
My Tesco stopped selling everything! French salted butter, celeriac, rhubarb???, lovely local lakes egg so went to happy eggs - now they've stopped selling them - then today on my shopping delivery "Tesco no longer stock this item" Tesco finest protein bread! - I am certain they are turning it into one of those new cheaper stores "Jacks"?My Tesco stopped selling it
My Tesco stopped selling everything! French salted butter, celeriac, rhubarb???, lovely local lakes egg so went to happy eggs - now they've stopped selling them - then today on my shopping delivery "Tesco no longer stock this item" Tesco finest protein bread! - I am certain they are turning it into one of those new cheaper stores "Jacks"?
It's making my life a real pain as I have to have delivery due to home circumstances and they are the only ones in my area who do home delivery
Sorry for rant and derailing thread - must have hit a nerve lol
For the record I love celeriac but it HATES me - gives me a real bad tummy every time
I love celeriac and tend to buy a couple of them at a time (or more if lucky enough to come across some reduced ones) - I slice one into chip shapes and one into cubes, open freeze them and then store in plastic bags. I then can add a handful of chips or roastie shapes to hot fat to roast - often alongside a handful of butter nut squash frozen pieces! -, boil and then mash for a topping to a sheperds pie or mix with swede for my favourite mash - I think texture is quite like potatoe ( I also freeze swede in chips and cube shapes as I do butternut squash!) I also add cubes to casserolles and curries where they thicken up the sauces and in a curry take on all the flavours just like potatoes. Finally another favourite is in a soup - luckily my local greengrocer sells them at a decent price otherwise I get them from Sainsburys or Waitrose. Celeriac - like potatoe - is fairly mild tasting so its great as a background veggie. Hope you enjoy it.
Decided to add a thin slice of bacon today. Couldn't decide if I should put the cheese on top of the bacon or bacon on top of the cheese so I tried both. Don't worry about it, it doesn't matter, both taste wonderful. They spent quite a long time in the oven too this time, as I messed up the rest of my food the first try, but spending about 40 minutes in the oven hasn't done them any harm
Cut in half lengthwise, put flat side down on board and peel with a Y-shaped peeler, cut off ends. The same method works for swede and butternut squash. Worth investing in a good peeler like the OXO one.The only thing I don't like about celeriac is that it is so difficult to peel.
Thanks for reminding me how much I like this dish, I wouldn't have thought of making it without your questionThis looks incredible!! I will definitely be trying this
When I have tried to freeze celeriac it goes mushy ,any tips pleaseI love celeriac and tend to buy a couple of them at a time (or more if lucky enough to come across some reduced ones) - I slice one into chip shapes and one into cubes, open freeze them and then store in plastic bags. I then can add a handful of chips or roastie shapes to hot fat to roast - often alongside a handful of butter nut squash frozen pieces! -, boil and then mash for a topping to a sheperds pie or mix with swede for my favourite mash - I think texture is quite like potatoe ( I also freeze swede in chips and cube shapes as I do butternut squash!) I also add cubes to casserolles and curries where they thicken up the sauces and in a curry take on all the flavours just like potatoes. Finally another favourite is in a soup - luckily my local greengrocer sells them at a decent price otherwise I get them from Sainsburys or Waitrose. Celeriac - like potatoe - is fairly mild tasting so its great as a background veggie. Hope you enjoy it.
No guinea pigs to feed!First slice of a little off the top to feed to the guinea pigs, as too much hassle to peel. Then make thick slices and easily peel them!
Yes, I am always amazed to see veg peelings going in bins when they make great veg stock.just watch those fingers I tend to chop on a board covered with a clean teatowel as they are hard slippery veggies! I also like another poster peel them after taking top and bottom off and choping them into quarter as easier to deal with. I keep all the peelings btw and add to home made stocks for soup lovely flavours.
I open freeze on greaseproof paper on a tray until it’s solid then bag the frozen pieces not sure why yours goes mushy that’s not my experience I don’t par boil or do anything apart from peel and cut into shapes for use as chips etc etc and then open freeze.When I have tried to freeze celeriac it goes mushy ,any tips please
Carol
Decided to add a thin slice of bacon today.
Decided to add a thin slice of bacon today. Couldn't decide if I should put the cheese on top of the bacon or bacon on top of the cheese so I tried both. Don't worry about it, it doesn't matter, both taste wonderful. They spent quite a long time in the oven too this time, as I messed up the rest of my food the first try, but spending about 40 minutes in the oven hasn't done them any harm
Not a clue. I'd say somewhere between 20 and 40 minutes on pretty high? I can never remember what I did last time, but then again, I cannot remember they ever turned out ruinedSo what is the recommended cooking time? And what temperature @Antje77 ?
Yup. I added some paprika and chilli powder as well.I take it it’s just a thick slice of celeriac topped with bacon and cheese or cheese and bacon?!
All credits go to my father or possibly my grandmother It was a regular dish when I was a child@Antje77 , how creative. It would never have occurred to me to use celeriac this way. Will have to try it.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?