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Celeriac - Per Kg



The unsung hero of the vegetable world with its knobbly, odd-shape celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or just in its classic form.

To prepare it - using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this.

Store it in the salad drawer of your fridge before use. Celeriac discolours quickly so immerse it in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added.

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