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A Greendale celeriac
A Greendale celeriac
£1.55
Tax included.

What Celeriac lacks in the looks department, it more than makes up for in flavour; related to celery (but without the stringy bits), it brings savoury depth to soups and stews and can also be grated or julienned raw into slaws or classic remoulade. 

CELERY

If using Celeriac raw, peel it then grate or slice it into julienne strips. To cook, top and tail the Celeriac, then peel it and chop into manageable chunks before adding to your recipe.

Simply trim the top and roots of the celeriac and then keep it whole and unwashed in the fridge, loosely wrapped in a paper towel for a longer shelf life.

UK

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