Ah, celeriac. The ugly duckling of the vegetable world. It’s knobby, dirt-crusted, and looks like something a troll might use for a baseball. But do not let its rugged exterior fool you—this is one of the most elegant, versatile, and downright delicious things you can pull from the soil. And yes, you can absolutely go pick it yourself at several farms across the Netherlands. Grab a basket, a friend (or a grumpy family member for comic relief), and get ready to get your hands dirty.
The Great Celeriac Hunt
Selecting your own celeriac is part treasure hunt, part arm workout. Look for bulbs that feel heavy for their size—that’s where the magic lives. Avoid anything that feels spongy or has soft spots. The leaves should look fresh, but honestly, you’re here for the bulb. Give it a gentle tug (or a firm twist if the soil is stubborn). Once it’s out, you’ll dust off the dirt like a proud archaeologist. Pro tip: bring a pair of gardening gloves unless you want to scrub celeriac-smelling hands for the next three days. It’s a lovely scent, but your skin will hold a grudge.
What to Do With Your Gnarly Prize
Once you’ve hauled your celeriac home (and taken a triumphant photo for the group chat), wash it thoroughly. A stiff brush helps. You can peel it—or leave the skin on for a more rustic vibe. Slice, dice, grate, roast, or mash it. Celeriac has a mild, nutty, celery-like flavor with a hint of parsley. It’s the quiet overachiever on the vegetable tray.
Recipe 1: Celeriac & Apple Remoulade (The Classic)
This is the lazy Sunday lunch savior. Peel and grate one medium celeriac and one crisp apple (Granny Smith works wonders). Toss with a squeeze of lemon juice to keep it from browning. Make a dressing: 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon Dijon mustard, a splash of apple cider vinegar, salt, and pepper. Mix everything together. Add a handful of chopped chives or parsley. Serve on bread, alongside a schnitzel, or just eat it straight from the bowl while standing in the kitchen. No judgment.
Recipe 2: Roasted Celeriac with Honey & Thyme (The Showstopper)
You don’t even need to peel it for this one. Scrub the celeriac well, then cut it into wedges—like you would a potato. Toss with olive oil, salt, pepper, a few sprigs of fresh thyme, and a tablespoon of honey (or maple syrup, if you’re fancy). Spread on a baking sheet in a single layer. Roast at 200°C (400°F) for 30-40 minutes, flipping halfway, until golden and tender with crispy edges. Sprinkle with flaky salt and a little more thyme before serving. It’s the side dish that steals the show.
Cocktail Recipe: Celeriac & Gin Sour (The Grown-Up Surprise)
This sounds weird. It is not weird. It’s wonderful. Juice a small peeled celeriac chunk (about 50ml) using a juicer or grate it and squeeze through a cloth. In a shaker with ice, combine: 50 ml gin, 25 ml fresh lemon juice, 20 ml simple syrup, and 30 ml celeriac juice. Shake hard for 10 seconds. Strain into a glass over a big ice cube. Garnish with a thin slice of celeriac and a sprig of thyme. You now look like a botanical genius. Sip slowly. The earthiness of the celeriac balances the gin beautifully. You’ll never look at root vegetables the same way again.