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Two ways with Celeriac with Derry Clarke

Friday, 15 January 2010

Derry is showing us two recipes with celeriac.

Derry Clarke - L'ecrivain Restaurant

What is celeriac?

Celeriac is a vegetable that is a member of the celery family. However, only its root is used for cooking purposes. Also known as celery root, knob celery, and turnip rooted celery, celeriac has a taste that is similar to a blend of celery and parsley. Additionally, celeriac is grown similarly to celery, as its seeds are sown outdoors in the spring then the vegetable harvested when its roots are developed.

Some tips when cooking celeriac:
. Celeriac should never be cooked in an old-fashioned (non-anodised) aluminium pan, or it will develop a bitter taste.
. Celeriac keeps for up to two weeks in the salad drawer of the fridge.
. Look for smooth, easy to peel celeriac, with no splits. It can contain hollow pockets, so choose those which are heavy for their size.
Shavings of celeriac (use a potato peeler) can be deep-fried to make crisps -

Roast Rump of Lamb with Celeriac Mousseline & Celeriac Gremolata

. 4 x 200 g lamb Rumps
. 2 tablespoons olive oil salt & freshly ground black pepper

. 150 ml soy sauce
. 150 ml port
. 2 tablespoons of rosemary, chopped
. 5 tablespoons honey
. 1 tablespoon balsamic vinegar
. Juice of 1 orange

1. Combine all the marinade ingredients in a bowl. Add the lamb, cover and marinade overnight in the fridge.
2. Pre- heat the oven to 190 degrees gas mark 5. Heat the olive oil in a non-stick frying pan and seal the rumps of lamb.
3. Season. Transfer to the oven and cook for about 8-10 min for medium rare, 10-12 min for medium and 15-18 minutes for well done.
4. Take the lamb out of the oven and leave to rest, covered , in a warm place for about 5 min.

Celeriac Mousseline Ingredients
. 1 tablespoon olive oil
. 1 shallot, peeled and diced
. 1 clove of garlic, peeled and crushed
. 1 spring of thyme
. 200g celeriac, peeled and diced
. 100ml milk
. 100ml cream
. 1 large rooster potato, cooked, mashed and cooled.
. Salt & freshly ground white pepper

1. Heat the olive oil and gently cook the shallot, garlic and thyme for 5 min before adding the diced celeriac.
2. Pour in the milk and cream to cover the celeriac and cook for 10-12 min until tender. Transfer to a food processor and pulverize.
3. Add the mashed potato and season with salt and pepper. Blend again. Keep warm.

Celeriac Gremolata Ingredients
. 100 g of blanched celeriac
. 50 g parmesan cheese, roughly grated
. ½ clove of garlic, peeled and finely chopped
. 1 tablespoon olive oil
. Zest & juice of ½ lemon
. 2 small bunches of parsleychopped
. Maldon sea salt & freshly ground black pepper

1. Mix all ingredients except the salt & pepper together in a bowl and season

Roasted Celeriac & Smoked Bacon Soup

. 1 celeriac peeled & cut into chunks
. 50g butter
. 1 onion peeled & diced
. 1 leek sliced
. 2 cloves of garlic, peeled & sliced
. 1 spring of thyme
. 160 g smoked bacon, diced
. 1 potato peeled and roughly chopped
. 1 ¼ litres of chicken stock
. 200 ml cream
. Salt & freshly ground white pepper.

1. Melt the butter in a large saucepan and gently cook the celeriac, onion, leek, garlic and thyme with the saucepan lid on.
2. Add the smoked bacon and potato stir and continue cooking for another 5 - 7 minutes until all the ingredients begin to soften.
3. Next add the chicken stock and simmer for 30 to 35 min.
4. Add the cream and blend in a food processor until the soup is smooth.
5. Pass through a fine sieve and season to taste.

Additional / Misc' Info

Nutritious value:
A number of vitamins and minerals are present in celeriac, most notably vitamin C, potassium, and phosphorus.


Choose medium-sized celeriac that are firm and free from soft spots or damage. Allow for around ¼ of the weight to be discarded during preparation.

Trim leaves (if present) and root end. Scrub well and cut off the skin quite thickly to remove any brown bits and the root channels in the base. Drop cut pieces in water with a squeeze of lemon juice to prevent discolouration.

Grate or cut into thin sticks for serving raw (blanch briefly in boiling water for a slightly softer, smoother texture). Boil cubes until tender (15 - 20 minutes) before mashing with potatoes and garlic, or other root vegetables. Celeriac also works well in stews and roast celeriac is excellent with meat.