Celariac help

[melon]

This is the first time I've grown celariac not sure how to spell it even, but when do you pull it up and any ideas on the best ways of storing them. Please
no one say soup, I've got enough of the things for about twenty galleons and although I love soup, there only so much of a good thing you can take.

[Snadger]

I once grew some celeriac because celery was too much bother. I must admit I made soup with mine but I would imagine it would freeze OK if chopped into chunks as you would swede? Seem to remember it was better with a touch of frost to improve taste though.
Think I'll add it to my seed order this year as the soup was really nice!
There's plenty of learned people on the vine so hopefully you may get an answer that isn't so vague!
Good luck and I hope you enjoy it!

[yoanbob]

i love it in soup yo, but its nice raw grated over salad.

[Alison]

Have never grown it but got some in my veg box last week - have been kind of ignoring it as last time I had it I made it into a bake thing a bit like you would with sliced potatoes and it was absolutely foul. Extremely strong taste of aniseed - is this normal and are there any ways of muting it down a bit as it's not a taste I especially like and I found it took over the entire meal but on the other hand don't want to waste any food. Any suggestions welcome, perhaps you could post that soup recipe?

[HappyMouffe]

I've used celeriac as mash, mixed with some creme fraiche and parsley. Goes very well with gammon. I haven't had any for a while and now I fancy it - I will be growing it on the allotment next year

[Lesley Jay]

Alison the aniseed flavour is usually from fennel not celeriac which is similar to celery.

I would make a gratin with it.

[Earthbabe]

Celeriac is delicious roasted melon with a little salt and pepper and thyme and olive oil.

[melon]

Hi Alison, I don't have a proper reicipe but how I normally make the soup is as follows: 1 Celeriac
1 small spud
1 onion
1 or 2 rashers of bacon
1 pint veg stock ( I always use Swiss Marigold Boullion)
Bouquet Garni
salt & pepper to taste
large knob of butter

Saute the veg and bacon in the butter for about 5-10mins, add stock,herbs and S&P and bring to the boil. Simmer until veg soft, about 1hr. You can either strain the veg out or process them all up until smooth depending on how thick you like your soup, I usually do about half and half. When cool you can freeze it. Before eating you can add a dollop of creme fraiche or double cream and maybe bung some croutons on it. Hope you enjoy.

[pigletwillie]

You can also bulk out the celariac mash by adding potato to it. Tis grand.

[kirsty b]

You can also bulk out the celariac mash by adding potato to it. Tis grand.

I second that. Celeriac and spud mash very nice.

[25cowlane]

I find it works well in stews and casseroles

[Alice]

Hello Alison, no, celeriac should not taste of aniseed (but Fennel does) It tastes like celery. All the above cooking suggestions are good. Give it another go as something went wrong the last time.

[Alison]

Think I might go for the mash with spuds option as I know I like mash and it'll get me used to the taste - maybe the last one I had was a bit funny.

[Birdie Wife]

You can use it in a mixed veg roast with parsnips, squash, garlic and tatties, chuck in a couple of sprigs of rosemary too, yummy. Well I thought so, my OH wasn't so sure t'other night but he's veggie phobic I'd have eaten his leftovers but I was already stuffed

[Sue]

Hi
I grew some celeriac this year as I like it in soup. However it was the devils own job to clean and peel with all the knotty roots. Are all varieties like this? Are there any that are "smoother" than others?
Sue