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Celeriac - too ugly to stock (allegedly)

Calderbloke

Calderbloke

Well-Known Member
Messages
64
Location
Calderdale, West Yorkshire
Type of diabetes
Prediabetes
Treatment type
I do not have diabetes
Dislikes
Not being able to eat my home-made bread any more
Having tried and failed to buy celeriac at local supermarkets I decided to try a proper grocer that sets up his stall here 3 days a week. No luck. Apparently he's had them in the past but no-one wants to buy them, mainly because they're ugly(!) and also "too difficult to prepare". He did get one in for a customer a while back but they ended up not using it.

However, the good news is that he'll willingly order me a box of eight! Even I couldn't eat that many! Very sad...
 
I get one every week in my shopping from Tesco, never had a problem, M&as nearly always gave them also Sainsburys usually have them when I do my top up shop at the weekend.
 
lovinglife said:
I get one every week in my shopping from Tesco, never had a problem, M&as nearly always gave them also Sainsburys usually have them when I do my top up shop at the weekend.
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Maybe it's a regional thing - I'll nip to Sainsburys tomorrow - I want that tasty vegetable!
 
Rachox said:
My Tesco stock them but my arthritic fingers don’t like preparing them, so I agree with @Calderbloke ’s proper grocer on that!
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I'm not sure to what degree your arthritic fingers are hampering you, but with this approach it's not harder than peeling a potato (not that you've tried that recently :hilarious: ). It still may be too much for sore hands but just in case:
Use a long sharp knife to cut slices, long knife so you can use the other hand to push on the other end of the knife if needed.
Thin slices are easily peeled, much better than trying to peel the whole thing before slicing.
Calderbloke said:
However, the good news is that he'll willingly order me a box of eight! Even I couldn't eat that many! Very sad...
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Very hard to choose between the 'hug' and 'funny' emoji.
Please order 8 and throw a celeriac party with celeriac prepared in every way possible!
 
Antje77 said:
I'm not sure to what degree your arthritic fingers are hampering you, but with this approach it's not harder than peeling a potato (not that you've tried that recently :hilarious: ). It still may be too much for sore hands but just in case:
Use a long sharp knife to cut slices, long knife so you can use the other hand to push on the other end of the knife if needed.
Thin slices are easily peeled, much better than trying to peel the whole thing before slicing.
Click to expand...
I don’t like celeriac that much to go to the trouble, and I haven’t peeled a spud for 7 years!
 
Wrap a whole one in oiled foil, bung in the oven when it's on for something else and let it cook.
When soft, the skin peels off easily.
Resulting soft flesh freezes beautifully as celeriac mash. Can add spices, flavouring and/cheese and/or cream.
If you have 8 worth doing them all at the same time.
 
Another vote for celeriac dauphinoise @Calderbloke. Makes splendid, warm -'em - up soups too.

My trusty independent greengrocer stocked it from October to March (funnily enough his son called them 'uglies') and I've really missed it since he retired. I've occasionally seen celeriac in Waitrose during the Winter months.
 
Maybe a crazy question but does it have a strong celery taste or do you flavour it with other spices and herbs?
 
MommaE said:
Maybe a crazy question but does it have a strong celery taste or do you flavour it with other spices and herbs?
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I heard that it has a slight celery-ish flavour, but I'll let you know tomorrow - it's Bratwurst and steamed celeriac for tonight's meal.
 
MommaE said:
Maybe a crazy question but does it have a strong celery taste or do you flavour it with other spices and herbs?
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Bit of celery maybe, but more a bit of parsnip, bit of swede to me anyway. It's strong enough to mean that covering the natural flavour with something else could be a bit of a challenge. The name makes you think of celery but it's not really a celery taste.

I used to see it used mainly as a spoonful of puree along with a steak or similar - it's strong enough to carry that, but it equally won't drown out a mild cheese in the dauphinoise.
 
I'd usually toss chunks in a few spices or herbs or seasoning either before roasting or after cooking. Maybe a bit if butter or olive oil too.

To me it's like squash - OK in its own but just that bit nicer if enhanced
 
I went through a phase of eating celeriac as an alternative to potatoes (and at 2.2g carbs per 100g weight according to MyFitnessPal it’s worth considering), but it’s relatively expensive and has that “odd” celery taste.

FYI I now mainly use swede (3.1g carbs per 100g weight) as it’s cheap, easier to prepare and has a “neutral” flavour - I add black pepper, smoked paprika, garlic (fresh or powder), and roast or make chips using olive oil - much easier in an air fryer.
 
The local Tesco has stopped stocking them because the ones they were getting were too small, apparently. Luckily I can get celeriac from a local greengrocer. I will also attempt as usual to grow them next year. If they get bigger than golf balls I have to harvest them asap before they fill up with slugs and woodlice. Thank you for the bulk roasting suggestions. I think I'll experiment with a celeriac and horseradish puree with smoked mackerel. Also thanks for the reminder about swede. I should be able to grow them too.
 
Celeriac is a winter vegetable here in the UK so I would expect to see it in supermarkets and greengrocers from now onwards.

I've no idea where they source them from if they get them in the summer, or whether they are last winters that have been stored somehow
 
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