Celeriac

about

Celeriac is an autumn / winter root crop, which in the UK is grown between the months of October to March.It has been used in Europe since ancient times (it is mentioned in Homer's Odyssey as selinon). It is thought that celeriac didn't make it to the UK until the 17th century. It may appear to be just an ugly, uninteresting, knobbly root but celeriac has an inner beauty! The flesh - crispy when raw, silky smooth when cooked - has a delicate, almost nutty taste. It is quite pungent has a great ability to absorb flavours, for example in soups and stews. Try it mashed with potatoes and garlic.

nutritional info

Celeriac is high in vitamin C, as well as calcium and potassium, which helps you absorb the calcium.

storing Celeriac

Store celeriac with the leaves removed (they can be good in salads or soups). Store in a cool, dark place for a week or so.

source

The Great Field in Braunton, as well as other local North Devon producers. We may also source from other markets in times of high demand.