Celeriac Giant Prague

This versatile vegetable is very popular in Europe and delicious when used for mash, soups, stews or grated raw in salads. It is easy to grow and has large white roots with a subtle yet tasty flavour, similar to celery. Stores well.

CAN BE USED IN:

STEAM – GRATE RAW – CASSEROLE – BRAISE – PUREE – BAKE

SOWING DIRECTIONS

When
Late Summer & Autumn.
Where
In a well prepared seed bed. Performs best in rich, deeply dug ground.
How Sow
Sow thinly in rows 45cm (18”) apart. Cover lightly with 1.5cm (½in) of fine soil. Firm gently and keep moist.
Care
When large enough thin to 25cm (10”) apart. Keep moist and weed free. Harvest: 12-16 weeks from sowing. Leave in ground until required or lift and store in a cool, frost free place.
Harvest
12 -16 weeks from sowing
Sow:
-Summer
-Autumn
Harvest:
12 -16 weeks from sowing
Soil type:
-well cultivated
-well drained

Availability: In stock

$4.90

Salmon with Celeriac & Potato Mash

Ingredients

  • Fresh salmon cutlets (1 per person)
  • 1 large celeriac, peeled and diced
  • 1 kg floury potatoes, peeled and diced
  • 60 g butter
  • 100 ml milk
  • 1 tbs nutmeg
  • ¼ cup tasty cheese (optional)

Instructions

  1. Place the celeriac and potato dices into a big pot and cover with cold, salted water.
  2. Bring to the boil and simmer for 15 minutes until cooked through.
  3. Drain and return to pot. Add the cheese, butter and milk then season with salt, pepper and nutmeg. Mash with potato masher until you reach your preferred texture.
  4. Heat a little olive oil in a non-stick frying pan over medium heat. Add salmon cutlets and cook for 2-3 minutes each side or until cooked to your liking. Serve on a bed of potato & celeriac mash.