Roast Celeriac Steaks with Salsa Verde | Rebel Recipes (2024)

FAQs

Can you overcook celeriac? ›

(The Celeriac must not boil too long so be careful to not use too much stock or water. Prefer to add some more during the cooking process, if necessary. Celery Root can taste “woody” if overcooked. )

What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.

Raw, celeriac has fantastic crunch and a super nutty, celery-like flavour that makes it perfect for salads and slaws. Cooked, it takes on a slight sweetness that works well mashed, baked, roasted or boiled.

Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken. Nuts: Celeriac can be paired with nuts such as hazelnuts, almonds and walnuts for added texture and flavour.

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Celeriac is packed with nutrients and is particularly rich in vitamin K. Those following low carb or keto diets tend to like celeriac as it is much lower in carbs than some of the other root vegetables. Given its versatility and mild flavour, it makes a great low carb alternative to potatoes.

Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.

You can harvest celeriac from October through to the following March. Carefully ease individual plants out of the soil with a fork. Celeriac is hardy and can usually be left in the ground until required. It develops a stronger flavour over time.

To your meals, celeriac brings:

✔️ Flavonoids such as apigenin and kaempferol. Apigenin's anticancer properties: It's a type of plant flavone that has caught the eye of many researchers due to its numerous valuable properties, including antioxidant, anti-inflammatory, and anticancer effects.

Rutabaga. Rutabaga is the celeriac substitute that most closely resembles the vegetable in appearance. The large bulb of the rutabaga is yellow and similar to the size of a celery root. Although it is identical in looks, the flavor is sweeter and milder than that of celeriac.

How do you know when celeriac is cooked? ›

To check this, insert a small knife to check there is no resistance, and it feels soft inside. Strain off the cooking liquor and save this for when you're making the jus and leave the celeriac fondant to cool slightly before you cut it into 4 equal pieces.

Cut the celeriac into small chunks and add into boiling water. Let the celeriac boil for 20 minutes or until the flesh is slightly tender. Remove, season, and serve as a side dish.

Check the condition of the skin and the feel of the celeriac. If the celery root has become slimy, soft, or it's starting to mold, it's time to let it go. A bad smell can also be an indicator that the celeriac has gone bad. And of course, if you see an unusual amount of dark spots, it's probably best to toss it away.