This week’s boxes feature a root vegetable that isn’t a regular in Australian’s shopping trolleys, but we think should be: celeriac! Celeriac has been eaten since ancient times (it appears in Homer’s Odyssey) and is common in many European countries, particularly in those that have a longer winter than summer as despite most of the growth taking place in late summer, it quite happily overwinters and also stores very well when refrigerated. However, the Elphin Grove celeriac in this week’s box are freshly dug this week, and are a totally different beast to the desiccated, hollow bulbs often found in shops. Celeriac has two very distinct personalities – roasted or boiled and pureed it has a rich, unctuous texture, slightly looser than potato; but it can also be eaten raw as a crisp addition to a salad (and in this usage it would be nice in combination with this week’s radishes!). One of the simplest ways to prepare it is to bake it whole before slicing off the gnarly outside skin, but if you’re using it in a salad you’ll definitely want to trim this off before cutting it up. Here are some recipes from SBS food, to get you started
