	Common Names:	Celeriac
	Family:	Apiaceae
	In Season:	Octoberï¿½ - February (best)
	Buying:	Choose small to medium firm specimens about 450g/1lb in weight which feel heavy for their size.
	Storing:	Up to 10 days in the refrigerator or 4-7 days in a cool, dark dry place.
	Serving Allowance:	150g/+5oz per person

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General Preparation of Celeriac

Cut a thin slice from each endï¿½ then thickly peel to remove the skin and reveal the white centre.ï¿½ drop into acidulated water or rub with lemon juice to prevent discolouration.
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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
Y	Y	Y	Y	Y	Y	Y
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
Y	Y	Y	Y	Y	Y	Y

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ï¿½ Suitable methods and timing for cooking for Celeriac How long should you cook celeriac?
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Chunks, slicesï¿½ or Cubes =ï¿½ 40 - 60 minutes
Boil	y	Chunks, slicesï¿½ or Cubes =ï¿½ 15 - 20 minutes
Fry/Sautï¿½	y	ï¿½Par-boil Cubes or slices or grate first = 5-8 minutes
Microwave	x	ï¿½
Steam	y	Chunks, slicesï¿½ or Cubes =ï¿½ 20 - 25 minutes
Stuff	x	ï¿½
ï¿½	ï¿½	ï¿½

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