26 May Celeriac root

Celeriac

is a versatile root vegetable similar to celery with benefits of Vitamin C, Calcium, Iron, Vitamin B-6, Magnesium and dietary fibre. It can assist with blood production, improve immunity and energy, is full of antioxidants, great for bone and heart health, and has been linked to cancer cell destruction in vitro.

The celeriac root can be cooked and prepared in many way but most importantly you need to work fast or place the peeled chopped/sliced/grated pieces, in a bowl of cold water and add some lemon slices to prevent discolouring. They eaten raw or cooked, can be chopped into casseroles, tagine, roasted, used in soups and added to salads.

They are in season and I have seen them plentiful at the markets.

Recipe: Celeriac Mash with Potatoes

Ingredients

• 3 large (about 900g) potatoes, peeled, coarsely chopped
• 1 large (about 850g) celeriac, trimmed, peeled, coarsely chopped
• 1 garlic clove, peeled
• 80ml (1/3 cup) vegan milk or vegan sour cream
• 50g vegan margarine/butter, chopped
• Pinch of ground nutmeg
• Pinch of white pepper

Directions

1. Place the potato, celeriac and garlic in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 15-20 minutes or until the vegetables are tender. Drain and return to the pan.
2. Use a potato masher to mash until smooth. Add the milk, margarine and nutmeg, and mash until combined.
3. Taste and season with salt and white pepper to serve.