How to Store:
If the tops are still on, cut them off and store in crisper. They can be used to add a mild celery like flavor to broths/soups/stews, but should be removed before eating as the texture is not enjoyable to most. The roots will store for a long time (multiple months) in a loosely sealed bag or your crisper drawer in the fridge.
Recipe Suggestions:
Celeriac is one of the strangest looking vegetables that we grow, but it’s one of my favourites! When cooked, I find it similar to potatoes in texture with a hint of celery flavour. To prepare it, first chop of the bottom gnarled root, and then peel the entire root until it looks smooth and creamy. There will be some indents that are tricky to peel, so you can either leave those, or cut them out with a paring knife like you would an eye of a potato. Now, your celeriac root is ready to chop, roast, mash, or however you’d like to cook it!
For roasting: chop into cubes, drizzle with olive oil, salt and pepper, and roast at 375 degrees F in the oven for about 25-30 minutes, turning halfway, until tender. After taking out of the oven, drizzle with fresh lemon juice, and chopped fresh herbs of your choice (I enjoy thyme and/or parsley).
Bhūmiyinda Farm 