celeriac


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celeriac

a variety of celery, Apium graveolens rapaceum, with a large turnip-like root, used as a vegetable
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Add the rest of the butter to the pan along with the potatoes and celeriac cover, cook on a low heat for 10 minutes.
Add the cabbage, beets, carrots, celeriac, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Add onion, leek, celery and celeriac and fry for a few minutes without letting them brown.
Celeriac is one of our most underrated winter ingredients - it's delicious raw or cooked.
Make a slight indent using a 6-7cm biscuit cutter in the top of the celeriac or score using a knife.
Add the celeriac for 1min, drain and reserve the water.
Add celeriac, leeks, carrots, celery, onion and tomato puree, and continue sauteing for one to two minutes.
We joked it was a dish right out of the Masterchef kitchen, a favourite TV programme for us where chefs always serve up celeriac jus or puree to John and Greg
Melt 60g (4tbsps) of the butter in a large, preferably non-stick, frying pan and cook the celeriac until it is very tender and golden around the edges.
Peel the celeriac, then using a large sharp knife, cut it into very thin slivers.
8 grams xanthan gum 7 grams salt For the salt-baked celeriac ballotine: 1.
by Amelia Freer is published by Michael Joseph, priced PS20 Fish pies (serves 4) INGREDIENTS: 1 x 400ml tin coconut milk 1tbsp garlic-infused oil Juice and zest of 1 lemon 2 bay leaves 300g cod fillet (approx 2 small fillets) 300g undyed smoked haddock A splash of white wine (optional) Sea salt and freshly ground black pepper 1 large celeriac, peeled and chopped into equal-sized chunks 2 sprigs of fresh thyme, leaves picked 11/2tbsp unflavoured coconut butter 150g raw king prawns 3 spring onions, green parts only, thinly sliced A small handful of fresh chives, chopped 1tbsp fresh parsley, chopped, to serve METHOD: 1.