If you've received an @elphingrovefarm celeriac in your box in the last couple of weeks and wondered how best to cook it, here's a few things I've used them for recently!
1: salt baked celeriac. Make a dough of half salt/half flour, wrap it carefully around the bulb - don't peel it first - and put it in a hot oven until a skewer poke shows that it's tender. Crack the crust a scrape off the skin. (Or bring it to the table in its crust for some theatre!) 2: remoulade. Cut about equal quantities peeled celeriac and unpeeled crisp apple or pear into matchsticks and dress with mayo. Traditionally a mustardy mayo is the go - I made my own here, using some tarragon vinegar and hot seeded mustard that I picked up at the Strong Huon market the other week. I also picked this week's cress into the remoulade for extra kick.
3: roast celeriac and beer mash. I put a handful of shallots (onions would be fine) and a bulb each of celeriac in with a slow-roasting pork shoulder. No need to peel but prob best to scrub the celeriac if you don't want dirt in your gravy. 4 or 5 hours at about 100c will give you sweet, gooey shallots and garlic - the celeriac will be softened, but still firm. Peel all three veg, roughly chop and fry in some butter, deglaze with some nice hoppy beer, some extra water and some hot mustard. Boil until tender and puree.
#celeriac #freshlocalproduce #tasmanianproduce