By George McIvor, chairman of The Master Chefs of Great Britain
The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. We are delighted to be working with Country Range and providing information and recipes for their Eat the Season feature.
For more information on the association and the competitions and training opportunities we provide contact email@example.com.
Celeriac is gaining in popularity in the culinary world and makes a delicious soup as well as going well with a whole variety of meats and, though not quite so widely used, fish. It can be cooked or served raw – a particular French favourite being celeriac remoulade – or my favourite blackened celeriac where the celeriac is cooked whole in the oven until the skin is black and the insides soft and delicious.
- Mash up Celeriac and rooster mash pairs beautifully with braised shank of smoked Roe deer served with glazed baby beets, barley and thyme roast juices.
- A dish fit for the Queen Slow braised shoulder of Chatsworth lamb served with potato and celeriac purée and market garden vegetables makes for a regal treat.
- Smoke it A celeriac remoulade offers plenty of bite to accompany BBQ spiced belly pork.
- The good shepherd This pan-fried loin of Pea Shell Farm Lamb is served with a mini shepherd pie, rosemary and garlic roasted celeriac and other root vegetables, and redcurrant jus.
- Dive in Try celeriac purée with Orkney hand-dived scallops for a seafood sensation
Recipes supplied by:
1. George McIvor
2. Tracy Carr
3. Seymour Millington
4. Chris Wheeler
5. Shaune Hall
Official tasting notes
By New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market www.newcoventgardenmarket.com
Properties: A kind of celery, grown as a root vegetable primarily for its large and bulbous hypocotyl rather than for its stem and leaves.
Usage: Celeriac may be used raw or cooked. Celeriac has a celery flavour and is often used as a flavouring in soups and stews. It can also be used on its own, usually mashed or in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.
Notes: Also known as celery root, turnip-rooted celery or knob celery. Celeriac normally keeps well and should last three to four months if stored in cool temperatures and not allowed to dry out.