Zombie brain | Vegetables recipes | Jamie Oliver (2024)

FAQs

What does celeriac taste like? ›

What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.

Alternatively, you can make flavoured oil cubes: tear herbs into ice-cube trays and fill each compartment with olive oil before freezing – they're perfect for starting off your cooking, straight from the freezer.

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.

Herbs Frozen in Oil

Olive oil or butter helps to retain the potency of fresh herbs in the freezer. Using fresh herbs straight from the garden is a summer pleasure even the most casual cook can appreciate. Sadly, like summer itself, it's all too fleeting.

If you don't have ice cube trays, you can use ziploc bags. Put a serving of herbs in each small ziploc. Cover with water by about an inch and freeze – make sure herbs are covered and excess air is out if using a ziploc. If using ice cube trays, once frozen you can pop them out and store in a ziploc bag.

Since celeriac is a root vegetable, it has a distinct earthy taste. Its flavor is similar to that of a turnip, but it also has a hint of celery-like freshness. Cooking the veggie brings out its sweetness.

Most herbs complement celeriac, but parsley and tarragon pair exceptionally well. Other flavors that pair well with celeriac are brown butter, hazelnuts, mustard, maple, and miso.

Raw, celeriac has fantastic crunch and a super nutty, celery-like flavour that makes it perfect for salads and slaws. Cooked, it takes on a slight sweetness that works well mashed, baked, roasted or boiled.

Why do chefs use celeriac? ›

Its pale, fine-grained flesh is firm and crunchy when raw, creamy and slightly fibrous when cooked. One of the reasons it's such a popular soup and stew ingredient is because it simultaneously lends its taste to cooking liquids and absorbs the flavors of other ingredients.