Celeriac - Certified Organic - BC
Celeriac - Certified Organic - BC
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Certified Organic Celeriac — Song Hollow Farm
It may not win any beauty contests, but celeriac is one of those vegetables that's much more delicious than its knobbly exterior suggests.
Sometimes called celery root, celeriac has a savoury, herbaceous flavour similar to celery, with earthy, slightly peppery notes. Underneath that rough exterior is firm, creamy-white flesh that's wonderful roasted, mashed, turned into soup or shredded raw into a winter slaw.
These Certified Organic celeriac are grown by Song Hollow Farm right here in Grindrod, BC and are approximately 2 lb each.
Why You’ll Love It
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Certified Organic
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Grown locally in Grindrod, BC
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Approximately 2 lb each
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Savoury, celery-like flavour with earthy, peppery notes
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Delicious raw, roasted, mashed or blended into soup
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Particularly delicious with potatoes, apples and pork
Great For
Roasting, soups, stews, gratins, purées, mashing, slaws and winter salads.
If you've never cooked celeriac before, start simple: peel it, cut it into cubes and roast with olive oil and salt until tender and golden.
Or boil it alongside potatoes and mash the two together. Celeriac adds loads of flavour without making your familiar mashed potatoes feel particularly adventurous.
This Week: Don't Toss the Tops!
When your celeriac arrives with its tops still attached, you're getting a bonus ingredient.
The stalks and leaves have a strong celery-like flavour and can be used to add flavour to soups, stocks, stews and braised dishes. They're generally stronger and tougher than regular celery, so think of them as a cooking ingredient rather than something you'd necessarily put on a veggie tray.
Storage
Remove the tops before storing your celeriac—the leaves will continue pulling moisture from the root.
Store the root refrigerated in your crisper drawer, ideally in a bag or container to prevent it from drying out. Keep the tops separately in the refrigerator and use them sooner.
Build Your Basket
Add potatoes for an easy celeriac-potato mash, or pair with pork and BC apples for a fantastic cool-weather dinner.
Carrots, beets and other root vegetables are also natural companions for a big tray of roasted vegetables or a root vegetable gratin.
Good to Know
Despite the nickname "celery root," celeriac isn't simply the root of the celery stalks you buy at the grocery store. It's a type of celery specifically selected for its large, knobbly base.
And don't be shy when peeling it. The outside is rough and full of roots and crevices, so it's usually easiest to slice off the top and bottom, stand it upright and cut away the exterior with a knife rather than fighting with a vegetable peeler.
Need an Idea?
Celeriac is incredibly versatile once you know what to do with it. Here are a few of our favourite recipes:
How to Stretch This
Use part of your celeriac roasted with dinner, then turn the rest into soup or mash later in the week.
Small pieces and trimmings can go straight into soups and stocks, and if yours arrives with tops, save those for flavouring broth too. There's surprisingly little of this funny-looking vegetable that needs to go to waste.
Meet the Grower
Song Hollow Farm • Grindrod, BC
Grown Certified Organic right here in Grindrod by Song Hollow Farm.
Approximately 2 lb each • Certified Organic • Song Hollow Farm • Grindrod, BC
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