As an expert in culinary arts, I'm delighted to share with you the process of preparing and cooking celeriac, a versatile and nutritious root vegetable that's often overlooked but is a culinary gem when used correctly. Celeriac, also known as celery root or turnip-rooted celery, has a unique flavor that is somewhat reminiscent of a cross between a celery and parsley, with a slight nuttiness. It's a staple in many European cuisines and is increasingly gaining popularity in other parts of the world for its delightful taste and health benefits.
Step 1: Choosing the Celeriac
Celeriac is available year-round, but it is at its peak from September to April. When choosing a celeriac, look for a firm root that feels heavy for its size. This indicates that it is fresh and full of water, which is a good sign of quality. Avoid any that are soft, have blemishes, or show signs of sprouting, as these are signs of an older or less fresh celeriac.

Step 2: Preparing the Celeriac
Before you begin cooking, you'll need to prepare the celeriac. Start by thoroughly washing the root under cold water to remove any dirt. Using a sharp knife, top and tail the celeriac, removing the small portion at the top where the stalks would have been attached and the pointy end at the bottom.

Next, you'll need to peel the celeriac. The skin of a celeriac is tough and not edible. Using a potato peeler, carefully remove the skin, taking care to peel away the brown spots or any blemishes you might find. Celeriac has a tendency to oxidize and turn brown quickly once peeled, so it's a good idea to have your acidulated water (water with a squeeze of lemon juice) ready to submerge the peeled celeriac to prevent this discoloration.

Step 3: Storing the Celeriac
If you don't plan to use the celeriac immediately after purchase, it's important to store it properly. Unpeeled celeriac can be stored in a cool, dark place like a pantry or a root cellar for several weeks. If you've already peeled it, store it in an airtight container or a resealable plastic bag and keep it in the refrigerator, where it will last for about a week.

Step 4: Cooking the Celeriac
Celeriac is incredibly versatile and can be cooked in a variety of ways. Here are a few methods:

- Roasting: Cut the celeriac into chunks or wedges, toss with a bit of olive oil, salt, and pepper, and roast in a hot oven until tender and caramelized.

- Mashing: Boil peeled and diced celeriac until it's very soft, then mash it with butter, cream, and a bit of garlic for a delicious and unique twist on traditional mashed potatoes.

- Sautéing: Thinly slice celeriac and sauté it in a pan with a little butter or oil until it's tender and golden.

- Soups and Stews: Celeriac purees beautifully and can be used to thicken soups and stews, adding a rich, creamy texture without the need for heavy cream.

- Pickling: The firm texture of celeriac makes it ideal for pickling. You can pickle it in a variety of ways, from simple vinegar brines to more complex spiced vinegars.

Step 5: Alternative Uses
Celeriac isn't just limited to savory dishes. It can also be used in sweet applications:

- Celeriac Purée: A popular accompaniment to rich meats, a celeriac purée is a sophisticated and flavorful side dish.

- Celeriac Fries: Cut celeriac into thin strips, toss with oil and seasonings, and bake until crispy for a unique and delicious alternative to traditional fries.

- Celeriac Remoulade: Thinly sliced celeriac can be used in a remoulade, a French sauce made with a mayonnaise base, for a crunchy and tangy salad component.

Now, let's move on to the translation.

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CeleriacAvailability. Celeriac is available year round but is at its best from September to April.Choose the best. Choose a firm root that feels heavy for its size. ... Prepare it. Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. ... Store it. ... Cook it. ... Alternatives.read more >>