celeriac

cooking technique

It can be eaten raw or cooked.

• Vintage, cTrim stems and superficial roots. Peel and grate the celeriac. To prevent it from darkening, sprinkle it immediately with lemon juice.If you have trouble digesting raw celeriac, grate it very finely or cook it.

• Celeriac can be cooked in pieces for 10 minutes in boiling salted water, 15 minutes in steam or 20 minutes in the oven at 180 degrees Celsius.

* It is necessary to count a third of loss for the peeling of a celeriac.

Price range

Celeriac costs about $6.50 / kg.

Benefits

• Excellent source of dietary fibre;

• Promotes bone health;

• Antioxidant power;

• Rich in vitamins;

• Recognized allergen.

Click hereto view their nutrition facts.

Did you know?

Be careful, the consumption of celeriac can induce allergy symptoms in people already allergic to pollens, among others those of birch

How to choose it

Choose celery that is small to medium in size, dense and heavy. If necessary, just tap lightly on the outside of the vegetable to check that it does not sound hollow. Larger, lighter specimens are often more stringy and have a slightly bitter taste. The skin of the celeriac should have a light, even color with no spots or bruises. 

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Available from August to March.

Conservation

• Refrigerator: Whole, unpeeled celeriac keeps very well. For optimal conservation, we recommend placing it in the vegetable drawer of the refrigerator and consuming it within 5 to 10 days. Once cut, however, celeriac oxidizes quickly. 

• Freezer: To prolong conservation, celeriac can be blanched then placed in the freezer for several months. 

Trick

Good to know: the dried leaves can be used as herbs, such as parsley. They have a taste similar to the vegetable, but less pronounced (a slightly lemony and pungent nutty taste). Here is an example ofrecipe.

Additional links

-Equiterre sheet

-Recipe ideas