The Celeriac is a rather unfortunate looking vegetable,  and to make matters worse it is also known in some areas as Knob Celery – which may be rather funny but is not the most flattering moniker.

This blog post is here to give a big shout out to celeriac – the unsung hero of the root world.  So why is this knarly vegetable so good.

1.  It tastes damn fine.  I would describe the taste sensation as celery with a rich earthiness thrown in for good measure.

2. It is healthy.   Much less starchy than many of its rooty relatives,  making it the perfect choice for those watching   their figure.

3. It is versatile.  I use it much in the same way as I would a potato in soups and stews but I also mash it up with my tatties to make them more interesting and healthy.  A dollop of low fat creme fraiche and a wee bit of nutmeg would make the mash even better if that is possible!

Last week I made a lovely heart warming soup which gave me a great big festive hug.  Tatties, celeriac, onion and nutmeg – simples!

Ingredients

3 medium potatoes chopped into cubes

Half a celeriac chopped into cubes

Large knob of butter

One onion

Clove of garlic

Half teaspoon of ground nutmeg

Chicken or vegetable stock

Methodology

Melt the butter in your pan and add the onion and garlic. Cook for around 5 minutes until soft

Add the cubed celeriac, potato and nutmeg and cook for around 5 minutes

Season with salt and pepper

Add stock  –  I use 1 and a half stock cubes and enough water to cover the veg plus an extra inch.  Erm not the most scientific I know – I would estimate that this is around 500mls.

Bring to the boil and then simmer for around 20 minutes

Cool and blitz with your blender

Serve and finish with a sprinkle of nutmeg and crusty bread

A big old knarly festive hug to you all!