Celeriac Prague Giant

Celeriac Prague Giant (also known as Giant Prague) is a traditional heirloom that’s been grown since the 1800s. It might not win any beauty contests, but don’t let that put you off – it’s absolutely delicious. Grate it raw for salads, dice into winter stews, or roast chunks as a healthier alternative to spuds. The flavour is sweet, earthy, and rich – perfect for cold-weather cooking.

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 & ENJOY: 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.

RECIPE IDEA – Celeriac in Stew

• Peel or trim the skin and dice into 1–2cm cubes (it’s easiest to slice first, then chop).
• Add straight into your stew and cook low and slow – several hours or all day in a slow cooker.
• For a quicker stew, parboil the cubes first until softened.

Celeriac pairs beautifully with other root veg and adds a subtle sweetness to rich, meaty dishes.