I love celeriac, although it is possible to have too much. It tastes to me rather like mild, slightly nutty celery without the stringiness. It can be a bit tricky to chop, though - a big knife is needed for a whole one.
I like it made into celeriac remoulade (grate/chop into thin strips, mix with good mayonnaise, lemon juice and dijon mustard) or boiled and mashed with potato. You can roast it but it always takes longer than I expect and I prefer the flavour when it's cooked in other ways.
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Date: 2007-10-25 08:15 am (UTC)I like it made into celeriac remoulade (grate/chop into thin strips, mix with good mayonnaise, lemon juice and dijon mustard) or boiled and mashed with potato. You can roast it but it always takes longer than I expect and I prefer the flavour when it's cooked in other ways.