Celeriac Prague Giant (or Giant Prague) is an heirloom that has been cultivated since the 1800’s. Although not be the most beautiful of vegetables you ought to give it a chance as it is delicious. You can put it in salads (grated) or enjoy the sweet flavour in winter stews and soups. Cut it into chunks and roast as a healthy alternative to potato. Sow in modules from February or wait until April then plant out after the last frosts. Price for 100 seeds.
SOW & GROW: with heat from Feb, or wait till April, in modules for planting out after the last frost. Be patient as germination can be slow. Transplant out in late May or June with the base of the stem at ground level. Keep watered in dry weather and mulch if possible. It will enjoy a weekly liquid fertiliser! Remove aging leaves to expose the swelling root. Harvest from the autumn and through into winter.
EAT: scrub the roots thoroughly! Grate raw for salads. Dice for winter stews, boil, puree, use in soups or serve sliced with a cheese sauce. Celeriac chips are superb with strong flavoured meat! The leaf flavour is strong so use sparingly in salads or for celery seasoning. Celeriac will freeze well if diced and blanched.
CELERIAC IN STEW
Peel (or cut off the skin) and dice into 1-2cm cubes. Don’t worry about being too exact, it is easier to slice your celeriac and then chop it up into small pieces. Add to your stew and cook slowly for several hours (or all day in a slow cooker). If you are wanting a faster stew you will need to parboil your celeriac chunks first until they are softened. The flavour works well with other root vegetable and will add sweetness to rich meats.
