Imagine a crisp Dutch morning, the air fresh and clean, and you’re not browsing sterile supermarket aisles. Oh no, you’re embarking on an adventure on a charming farm, shovel in hand, ready for a treasure hunt! Your mission? To unearth the wonderfully wacky, gloriously gnarly, and utterly delicious celeriac.

Forget manicured rows of tomatoes; celeriac picking is a bit more of a thrilling archaeological dig for culinary gold. You’ll spot its vibrant, leafy green top peeking out from the rich Dutch soil, a subtle hint of the treasure beneath. Then, with a little grunt and a gentle tug (or sometimes a more determined heave-ho!), you’ll pull up this magnificent, earthy orb. It’s often likened to an alien brain, a giant rustic golf ball, or even a potato that’s had a really bad hair day – and that’s precisely part of its charm!

Whether you’re going solo, enjoying the quiet satisfaction of connecting with the earth, or making it a joyous family affair with giggling kids enthusiastically (and perhaps a little messily) digging alongside you, the pleasure is palpable. There’s something incredibly grounding about getting your hands dirty, feeling the cool soil, and knowing exactly where your food comes from. It’s a sensory feast even before you’ve cooked it – the earthy scent, the visual spectacle of dozens of celeriac bobbing in the field, and the sheer triumph of liberating your chosen root from its subterranean slumber. Plus, it’s a fantastic excuse to wear those wellies you bought last year!

Bringing Your Celeriac Home

Back home, mud-splattered but triumphant, your rugged celeriac awaits its destiny. Don’t let its humble exterior fool you; beneath that rough, unassuming skin lies a creamy-white, aromatic flesh with a subtle, nutty, and celery-like flavour that’s truly versatile. It’s a fantastic low-carb alternative to potatoes and brings a unique, sophisticated earthiness to any dish.

Ways to Enjoy Your Hand-Picked Celeriac

You can eat celeriac raw, grated into salads for a delightful crunch, or cooked in myriad ways. It roasts beautifully, mashes wonderfully, and makes incredible soups.

Celeriac Cooking Recipes

Let’s get cooking with your freshly picked bounty!

1. Creamy Celeriac & Apple Soup – A Hug in a Bowl

This soup perfectly balances the earthy notes of celeriac with the delicate sweetness of apple, creating a surprisingly comforting and elegant starter or light lunch.

Ingredients:

  • 1 large celeriac (approx. 700g), peeled and diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 green apple (like Granny Smith), peeled, cored, and diced
  • 750ml vegetable broth
  • 100ml cream (or coconut milk for a dairy-free option)
  • Salt and freshly ground black pepper to taste
  • Fresh chives or parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Add the diced celeriac and apple. Pour in the vegetable broth, bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the celeriac is very tender.
  4. Carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a regular blender.
  5. Return the soup to the pot, stir in the cream (or coconut milk), and gently reheat without boiling. Season generously with salt and pepper.
  6. Ladle into bowls and garnish with fresh chives or parsley. Delicious with crusty bread!

2. Roasted Celeriac “Fries” with Rosemary & Paprika – Crispy & Flavorful

A healthier, more exciting alternative to potato fries, these celeriac wedges are addictive and packed with flavour!

Ingredients:

  • 1 medium celeriac (approx. 500g), peeled and cut into fry-like sticks or wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the celeriac sticks with olive oil, rosemary, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the celeriac in a single layer on the prepared baking sheet. Don’t overcrowd the pan; use two sheets if necessary for maximum crispiness.
  4. Roast for 25-35 minutes, flipping halfway through, until golden brown and tender-crisp.
  5. Serve immediately as a side dish or snack. A dollop of aioli or a spicy mayonnaise makes a great dipping sauce!

Cocktail Recipe: The “Earth & Tonic” Celeriac Gin Fizz

Celeriac in a cocktail? Absolutely! Its earthy, slightly peppery notes make it a surprising but brilliant addition to savoury drinks, offering a sophisticated twist.

Ingredients:

  • 50ml dry gin
  • 30ml fresh celeriac juice (peel and juice about 1/4 of a small celeriac – a juicer works best, or grate and squeeze through cheesecloth)
  • 15ml fresh lemon juice
  • 10ml simple syrup (equal parts sugar dissolved in hot water, then cooled)
  • Tonic water, to top
  • Ice
  • Garnish: A thin slice of celeriac or a celery stick, and a lemon twist

Instructions:

  1. Combine gin, celeriac juice, lemon juice, and simple syrup in a cocktail shaker with ice.
  2. Shake well until thoroughly chilled (about 15-20 seconds).
  3. Strain into a tall glass filled with fresh ice.
  4. Top with tonic water.
  5. Garnish with a thin slice of celeriac or a celery stick and a lemon twist. Enjoy the unexpected and truly refreshing flavour!