Celeriac – the wonderful root famed for looking like Gordon Ramsey on a bad day and being awkward to pronounce. This winter treasure isn’t what most people would call a staple (prefers to hang around for a good time, not a long time) but man were we excited when Days Walk Farm got in touch to share their perfectly gnarled harvest with us.
Days Walk Farm is a newbie to our family of farmers, and are well-known for their incredible produce which you’ll often find at farmers markets. Established in 2015, DWF has been farming in Keilor, just 16km’s from Melbourne’s CBD – highlighting how peri-urban land can and should be used to support local food security and biodiversity. The team are incredibly active in supporting young farmers to gain skills and experience through internships, often host working bees, and collaborate with restaurants to showcase their harvest with the helping hands of talented chefs.
We’ve put together some great ways to put your celeraic to its best use below.
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Georgia’s Grilled Celeriac, Creme Fraiche + Walnuts
Okay, so this is a made up sort of recipe – adapted from a meal George gorged on one time at Embla. Feel free to play!
Serves 2 as a side, 1 as a main (or am I greedy?)
1 large / 2 small celeriacs
- 200ml creme fraiche, sour cream or similar (mascarpone with a good squeeze of lemon will work fine too)
- Handful of walnuts
- 4 cloves of garlic
- Salt and pepper
- Olive oil
- 2 teapsoons of capers
- Handull of dill or fennel tops (most soft herbs will work well here)
Optional – if you have anything smoked i.e. salt, oil or even liquid smoke – get it in there somehow. Lemon wedges could also be a good addition if you’re not as committed to earthy / fatty / creamy on the palate as I am.
– Preheat oven to moderate, 180°C fan forced.
– Place garlic in oven with a little olive oil and cook until the insides are fudgy and smoosh out of their skin.
– Trim skin from celeriac.
– Slice into wedges or thick rounds (like a fatter potato scallop).
– Lightly oil, salt and pepper the celeriac slices.
– Pre-heat a griddle pan or fire up the BBQ and char celeriac slices, then pop in oven with capers (and a little extra oil if needed) for a further 10-15 minutes or until soft.
– Lightly toast walnuts in pan with olive oil and salt.
– Roughly chop herbs and mix through creme fraiche and smooshed garlic cloves.
– Dollop a good amount of the creme fraiche on your plate, layer celeriac over the top spooning over capers and walnuts.
– Garnish with some extra herbs and serve. Goes well with a crisp green salad, minute steak, lamb cutlets or a hearty grain salad for vegetarians.
Some more ideas: