Celeriac
Featured Recipes: Gardening Tips: Big and Beautiful
In Europe, celeriac growers remove the lowest shoots on the plant, and let
the central, upright stems develope fully. This is said to produce larger
roots and also smoother, rounder ones without extra, knobby, side roots.
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If attractive vegetables such as flirtatious, frilly lettuces and aristocratic cabbages are the Beauties, celeriac is undoubtedly the Beast. This unattractive cousin of celery is grown for its root which resembles a bulbous, mangy-looking turnip. Luckily, celeriac, sometimes called celery root, is prized for its rich, celery-like flavor and toothsome dense texture. French cooks are wild about it. Every bistro and many delis, cheese shops and bakeries in Paris make a version of 'remoulade'. Celeriac is cut into matchsticks, steamed briefly, then slathered with a mayonnaise-like sauce. It's also great in hearty stews, soups or prepared au gratin. Raise celeriac from transplants, getting an early start for this slow grower. The greens provide intense celery flavor in soups and ragouts! Très French!
Average seed life: 3 years
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#1750 Diamant Celeriac: 110-120 days
This wonderful celeriac variety comes from our breeder friend in Holland, another celeriac-loving country. Diamant is a vigorous grower with nice green tops. It stores extremely well: three to four months is no problem in a fridge or cool cellar. Start Diamant early: it is well worth the wait, for it takes about four months from transplant date. Besides remoulade, here is another favorite: peel and cut in large chunks, equal amounts of Diamant celeriac and Yukon Gold or Russet potatoes. Boil until fork tender. Drain, mash with milk or cream, butter, salt and pepper. Celeriac is also brilliant in rich, pureed cream soups or parboiled and baked with julienned leeks as a gratin smothered in a nutmeg-laced cheese sauce. Perfect for cozy winter dinners by a roaring fire. (OP.)
Packet of 250 Seeds / $3.65
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