Veggies that scare me!

[Patchninja]

Nothing is nice pureed, would only do that if I had a medical condition that meant I could only eat pulp . Celeriac is however very nice boiled up with spuds and roughly mashed - works well with practically anything you'd have plain spuds with and has a higher nutritional value. Can't say I'd ever thought of what they looked like but the ones I grow would be more like tiny dolls heads as they never seem to swell

Puree is just mashed!

[flopsy]

love celeriac soup

[julesapple]

Puree is just mashed!

Puréed celeriac is fab with roast chicken. It's just one of those brilliant combinations. Pure heaven.

It doesn't matter if you use a masher, a mouli legume or a blender....just do it!

[VirginVegGrower]

RESULT!! I have to say - it was blummin luvly The celeriac was crispy on the outside and meltingly creamy inside with crusted blue cheese (Yorkshire Blue - not Cambozola) on top. Sorry, there's none left! I'm not afraid of eating shrunken heads any more - Thank you everyone
[ATTACH=CONFIG]33503[/ATTACH] [ATTACH=CONFIG]33504[/ATTACH]

Celeriac is delicious with blue cheese. I love it, but instead of flour next time before roasting, try semolina powder. Even scrummier.

[julesapple]

Our gratin was lovely - no pics, it was eaten too quickly - I've really missed gratin since we started carb cutting.

I wonder if you could bake small celeriacs in their skins? Take off the hairy bits & roots, wrap in foil and bake like a spud? (not sure I'd micro it)

Anyhoo, we're having the other half of yesterday's celeriac mashed with our roast beef this evening. I'm ravenous.....

[KittyColdNose]

Dried chillis are fab in a salsa. I use the Thomasina Myers recipe and it goes with everything from crisps to a toasted sundried tomato, advocado and rocket sarny. Mmmm, think I'll go make some right now.

[Rhona]

Another huge celeriac fan here. THis is our first year (well, last year's crop) of growing big, 'proper' ones. I love them mashed with potato, with smoked fish and baby spinach/lambs lettuce and just plain, grassy olive oil poured over and a few grinds of black pepper.

I also make the children salmon fishcakes with leek and celeriac, which they seem to love.

[spanish_gardener]

I know what do you mean about chillies! When we were kids me and my brothers used to play Russian roulette with pimientos del padrón peppers because only the 10% are really hot and like you said, you don't know how hot they will be until you ate them!

I am afraid of ginger roots because of the movie Pan's Labyrinth!