Seasonal Ingredients - Celeriac
In its raw state, the humble celeriac is not going to win any beauty contests any time soon. The unsung hero of the vegetable world, this knobbly, odd-shaped variety of celery, unsurprisingly has a subtle, celery-like flavour, but with wonderfully delicious, nutty overtones. For a long time it has been a firm favourite in the Brunel's kitchen, with Paul salt-baking it, to intensify those deep, earthy flavours, whilst giving the vegetable a lovely luxurious texture.
It is incredibly versatile though - you can try it as mash, as an unusual feature in big-flavoured, slow-cook dishes, or perhaps in its classic form as they do in France, as a remoulade - an aioli based condiment that our French cousins serve with practically everything. It's available all year round, but is at its best from September to April. The leaves and stems are also quite flavoursome, not to mention aesthetically delicate and vibrant, which has led to their recent resurgence in use as a contemporary garnish.
You can find Paul's salt baked celeriac currently on our Autumn menu, served as a mouthwatering accompaniment to our pan seared wood pigeon dish, where, combined with salt baked beets, dandelion root and blackberry gel, it adds a lovely seasonal depth of flavour. So never judge a book by its cover - it might not be the prettiest on the veg shelves, but give it a chance and celeriac will be a very welcome & novel addition to your vegetable arsenal! Happy cooking Brunellians!
In its raw state, the humble celeriac is not going to win any beauty contests any time soon. The unsung