Zombie brain | Vegetables recipes | Jamie Oliver (2024)

FAQs

How do you cook Jamie Oliver celeriac? ›

Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender.

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.

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.

Celeriac, also known as celery root, turnip-rooted celery, or knob celery, is a large, bumpy, brown vegetable that's harvested in the wintertime.

For raw applications, a combination of Jicama and Raw celery with the fiberous strands removed would create a close approximation. Celeriac has a beautiful, subtly sweet flavor with much less herbal intensity than the tops/greens, as well as a crisp texture with a subtle starch.

Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken. Nuts: Celeriac can be paired with nuts such as hazelnuts, almonds and walnuts for added texture and flavour.

Contrary to popular belief, the skin can be eaten as long as it's scrubbed really well. It works brilliantly when roasting whole: rub the celeriac all over with 1tbsp olive oil and wrap in foil. Place in a medium roasting tin and cook in an oven preheated to 200°C (180°C fan) mark 6 for 1hr 45min, or until tender.

You can harvest celeriac from October through to the following March. Carefully ease individual plants out of the soil with a fork. Celeriac is hardy and can usually be left in the ground until required. It develops a stronger flavour over time.

Celeriac soup is a great winter staple, or try celeriac oven chips for a healthier twist. This root veg works well in creamy dishes, and with cheese – try a celeriac bake with parmesan crumbs for your next roast dinner, or keep things simple with a twist on mash potatoes, like our celeriac champ.