Picked up some of these at tescos tonight and have never cooked celeriac, and it's been years since I roasted sweet potato and I have forgotten how.
So what do I do with the celeriac? Will probably have it with roast sunday lunch. Mash could be good?
And do I par-boil sweet potato like normal spuds? Or does it go in with the parsnips? How long to roast it for?
Thanks all :)
Can't help you with the sweet pots, but I have grown celeriac on the plot, and have one in the kitchen awaiting cooking this very weekend. ;D My lot find celeriac mash on it's own quite strong, so I do 50/50 spud/celeriac. Makes great crisps and chips though - the frying seems to lessen the flavour a little. Is okay raw, grated in coleslaw also, well I like it like that. And is great in stew along with the other winter roots. Peel the celeriac like a spud and use accordingly. The flesh discolours so you can plonk the prepared root in acidic water, but I never bother. And my mash, usually has a purple hint...wonder why that is??
Everything Emma has said - & almost said, like with roast root veg - plus it's great in bubble & squeak, & as in my favourite recipe attached.
http://img.photobucket.com/albums/v164/photo04/celeriac.jpg
Moggle Sweet Potato is lovely done like a jacket potato, can also be mashed or roasted, or bunged in a stew. As you say, just treat it like a regular potato, one of our favorites! YUM.
Sweet potatoes - great big bag £1.99 from Somerfield. I'm going to get some as they are very good for bad backs apparently (a bit of a superfood by all accounts). I think they roast lovely and are quicker to cook than spuds. Good chips too. they can even be used as a dessert
It's also lovely raw - grated, with a large hanful of fresh paresly and some fresh mayonnaise. A bit like an upmarket coleslaw, but tastier!
That sounds fab. I've got my Italian parsley seeds on the go already. Not got any celeriac but hope to cadge some off a lotty neighbour
And, of course, grated + coarsely ground smoked salmon + home-made eggless mayo.
Great for Magimix preparation.
Cheers all, will report back when I've cooked em. Think the sweet pots are destined for roasting with our sunday lunch ;D ;D
we do sweet potato and carrot mash - just cook and mash with butter++ and black pepper. great with sunday roast covered in gravy :D
For tea this evening in the 'Ava' house we will be dining on 'medly of the lonely sheep herder' ;D and the mash is 50/50 celeriac and spud. Does make a wonderfully creamy tasty mash, mind you, that could be due to the HUGE dollop of butter that went in! ;D
Tim,
Being a dairy junkie but curious, how do you make egg free mayonnaise and how different does it taste please? :o ;)
How strange ! We bought some celeriac about 3 weeks ago and didn't have a clue how to cook it ! ::)
So it remained at the bottom of the fridge.
We cooked the conventional veggies for the sunday roasts, as you do.
When we eventually remembered it was there waiting for us, it looked rather sad and had to be chucked.. What a waste! Thanks for the recipe above, I now know what to do with it. ;D
MB - this is from our dear departed Marika Hanbury Tenison's book. Taste? You decide!!
Marianne - surprised that it went off in that time. They seem to last for ever!
http://img.photobucket.com/albums/v164/photo04/cel.jpg
Yes Tim, it looked rather dodgy.. :o
Thanks again everyone, I think my Mother in law is due to cook the celeriac over the next few nights, but we had the sweet potato with the sunday roast yesterday and it was yummy!!
Will let you know how we get on with the celeriac