Celeriac Grown by Pollybell at Doncaster, UK

£3.15 / x1

About

A knobbly, aromatic root with a delicate flavour. Under celeriac's craggy skin lies a smoky, earthy fragrance that can be the starting point for hundreds of recipes: a classic crunchy rémoulade or salad, a sweet, velvety mash, a warming gratin or a silky soup.

Just added

Country of origin

Produced in

The UK

UK Seasonality

Look out for celeriac from October through to February.

Roast whole to make celeriac your centrepiece. Serve as is, with a dish of butter, for everyone to dig in

- Riverford cooks

How to prepare

Celeriac is good friends with the other winter roots. Pair with potatoes in mash, roast in a tray with carrots and parsnips, or add in chunks to a hearty stew or pie with whatever other roots you have in your box.

Storage

Keep somewhere cool and dark, or in the fridge. It should last for several weeks.

Grown by Pollybell, Doncaster, UK

Pollybell is a family owned organic farm. The Brown family have a strong history in farming for the past 120 years and the farm covers 5,000 acres crossing the three county borders of Nottinghamshire, Lincolnshire and South Yorkshire, growing broccoli, cabbage, cauliflower, leeks and celeriac.