The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.


Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks


Pice is per single Celeriac


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