Varieties we grow and love:
There’s not a lot of options out there, perhaps in France they grow multiple varieties?
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Store wrapped in plastic in the fridge. Celeriac will dry out if left exposed to the air, but if kept right, will last all winter. This root is a classic root cellar keeper.
Celeriac that is peeled and prepped will keep nicely for a week in the fridge.
– can be enjoyed in:
- shredded or julienned in salad
- roasted root medley
Tips for preparing:
- cut off top and bottom, peel with vegetable peeler, but a little bit quicker with knife because the surface is so bumpy. I have never really had a problem with the peeled root discoloring, but you can always give your prepped pieces a quick lemon- water bath.
- As with all hard, round produce, be careful cutting and try to give yourself a flat side to work with so it won’t roll when cutting.
Also check out these great recipes: