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, from September to November. Grab a basket and a friend, 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 roots of at least 8 cm across that feel firm—avoid anything that feels spongy or has soft spots. The leaves should look fresh, but honestly, you’re here for the root. Loosen the soil around it with a garden fork or spade, then pull it out gently by the leaf stems. Once it’s out, cut off the leaves and roots close to the knob, leaving about 2 cm of stem, and dust off the dirt like a proud archaeologist. Pro tip: bring a pair of gardening gloves, and don’t drop your celeriac in the basket—it bruises.
What to Do With Your Gnarly Prize
Once you’ve hauled your celeriac home (and taken a triumphant photo for the group chat), store it unwashed and unpeeled in the fridge crisper drawer or a cool cellar, where it keeps for two to four weeks. Wash it just before use; a stiff brush helps. Then peel it thickly with a knife, as the skin is tough and fibrous. Slice, dice, grate, roast, or mash it. Celeriac has an earthy, nutty, celery-like flavor with a mild peppery note. 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)
Scrub the celeriac well, peel it, 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.