The Chef’s Table: The Ugly Vegetable That’s Beautiful On The Inside

Mark Doe of ‘Just Cooking’ cooking school in Firies, on the ugly duckling of vegetables…

The poor old Celeriac certainly wasn’t at the front of the queue when good looks were being given out. But don’t let that but you off trying this ugly, but truly delicious and versatile vegetable.

In season form October to March, there is plenty of time to savour this root vegetable.

Celeriac has a delicate flavour of celery with a hint of parsley.

It is great used in stews or soups or finely grated and served in a winter salad. Celeriac when in season, was always on the menu at The Ritz, with fish or meat.

Continued below…

One of my favourite ways of preparing it whilst working there was as a creamy puree, finished with a little truffle oil and served with wild sea bass.

Try finely dicing or grating the Celeriac and binding it with a little mayonnaise. Add a squeeze of lemon juice, plenty of chopped parsley, some chopped capers and a little English mustard. Season with salt and pepper and serve with cold meats or smoked salmon.

When boiling potatoes for mash, add some Celeriac, it will cook in the same time as the potatoes. When cooked, drain well and mash with the potatoes. Season and add some cream and butter.

Buying Celeriac

I tend to purchase medium sized Celeriac as they are easier to prepare. Larger Celeriac tend to have holes in the centre. They should be firm, similar to a Turnip.

Preparing Celeriac

Remove the root (if present) with a sharp knife. Then peel with a sharp knife removing the skin.

Cooking

Celeriac can be boiled, steamed or roasted.

Celeriac soup with almonds

Serves 4

This has to be one of my favourite soups. Buy a small bottle of good quality truffle oil, you only need a little and it lasts for ages.

25 g butter

1 onion, peeled and finely chopped

1 garlic clove, finely chopped

2 large potatoes

1 large potato, peeled and roughly chopped

2 large potatoes, peeled and roughly chopped

1 litre vegetable stock

100ml cream

Salt and pepper

2 tbsp toasted, flaked almonds

• Over a medium heat, melt the butter in a large saucepan.

• Add the onion and garlic and cook slowly, stirring occasionally without browning, for 5 minutes.

• Add the celeriac and potatoes and cook for a further 2 minutes.

• Add the stock or water and bring to the boil. Simmer for 15 minutes until the celeriac is tender.

• Blend the soup in a liquidiser or with a hand blender.

• Return to the pan and bring to the boil.

• Add the cream and season with salt and pepper.

• Serve in soup bowls and sprinkle with the toasted almonds.