2 Incredible Ways To Use Celeriac (Celery Root)

[@harinderkaur553]

Thanks for sharing will definitely try this 👍

[@MeabhR]

Never thought of using celeriac like this Hugo - I usually just bung it in with potato for mash, or roast it for soup. Deffo trying this!

[@LowlyFood]

I do love a good celeriac mash though 😍

[@MeabhR]

@@LowlyFood I meeean...mash is literally the best way to eat any root veg. I have it twice a week in winter, but probably should shake things up now that we're edging towards nicer weather, I suppose 🙃

[@hannahandrainn]

I need to add more veggies to my diet, as I'm getting a bit bored, so these recipes are perfect :)

[@LowlyFood]

Wonderful to hear Hannah, I'm glad they have inspired you 💪

[@agnieszkatomczuk6384]

I share your love for celery root, my top celery dish is my celery lasagne where I use celery slices instead of the actual lasagne leaves. But I have never thought of using celery as tofu replacement. Thank you! I just have to make it this week.

[@davenunn7259]

The sauce for the tacos is amazing. Made it a day ahead and found that it matures with a slight increase in heat. My son took some back to uni and he is going to use it as a pasta sauce.

[@LowlyFood]

Amazing Dave, glad you enjoyed it. I love the sauce, ingenious idea to put it in pasta

[@nijinokanata111]

What does celeriac taste like?

[@LowlyFood]

I would say the flavour is very close to a parnisp. It's a mild earthy flavour, it's very nice and I would definitely recommend.

[@nijinokanata111]

@@LowlyFood thanks! Gotta find one at the local grocery then to try it out

[@davenunn7259]

Got to admit that I am not a vegan or vegetarian as I do enjoy a small amount of meat with celeriac and bacon being not only a favourite, but a staple when it comes in our organic box. What could I replace the bacon with, but retain the saltiness. Something other than just adding salt. Am trying this next week,as soon as chillies arrive. Guessing there will be plenty left over to add pasta to

[@LowlyFood]

Hi Dave, are you looking for something to specifically replace the lardons (e.g. the texture and taste) or are you just looking to increase the flavour of the soup?

[@davenunn7259]

@@LowlyFood preferably texture and taste

[@LowlyFood]

In that case I’d recommend two things. First - fried chopped chestnuts. Buy some cooked whole chestnuts and slice then thin into lardon style pieces. Fry them in olive oil over medium for about 3-5 minutes until they’re golden. They salt with a good sea salt. These add a wonderful crunchy and saltiness lots of dishes. If you’re using them in soup I’d recommend sprinkling on at the last moment so they don’t get soggy before eating. Second is baked pressed tofu with a smoky marinade. Press a tofu firm tofu block so that all the excess liquid is removed. Then chop into small lardon style pieces. Bake in the oven at 200c for about 10 mins with some vegetable oil. Then remove and toss with a mixture of 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 teaspoon smoked paprika and 1/2 teaspoon of garlic powder. Bake in over for another 5-10 minutes until crispy.

[@davenunn7259]

@@LowlyFood thanks for that - I’ll give the first one a try

[@lilkalilla8718]

celeriac is pretty, stop h8ing on it