Celeriac – short on looks big on flavour

Celeriac – short on looks big on flavour

Celeriac may not be the most attractive vegetable to arrive in our fridges it is however one of the most versatile. Also know as celery root, turnip rooted celery or knob celery, this bulbous knobbly root has a very distinct appearance. It has a subtle celery like flavour with nutty overtones and a crisper flesh. Like it’s close relation celery is perfect for adding body and flavour depth to stocks, soups and even salads. Celeriac was introduced to this country in the 18th century, however it is much less popular here than it is in Europe, where sales are higher than that of celery. This could be due to its appearance, described by Xanthe Clay (Daily Telegraph) as “the Leonard Cohen of the vegetable world; hoary skinned, wrinkled, uncompromising – and divisive.” Health benefits of Celeriac. Celeriac is very low in calories ( in fact 100gm has just 42 calories) and contains dietary fiber. It also contains B-complex vitamins such as niacin and thiamin it also contains vitamin C and many anti-oxidants. The root is a good source of minerals including phosphorus, iron, calcium, copper, and manganese.   Celeriac Use. One of the most popular uses of celeriac is in a Rémoulade, a mayonnaise based French condiment usually consisting of vinegar, herbs, pickles, mustard, capers and matchstick sized slices of celeriac. Originally served with  meat dishes it is now often used to accompany seafood dishes as well. Celeriac Rémoulade or céleri rémoulade can be found as an accompaniment for dishes throughout the world. In Denmark and Iceland it is often used as a topping for hot-dogs. In Belgium it is often served at takeaway stands with French...
Good Earth Growers

Good Earth Growers

Introducing Good Earth Growers. Sean O’Neill, Director of Good Earth Growers began developing his passion for growing 15 years ago in Cornwall. A small plot quickly evolved into a poly-tunnel full of delightfully interesting and delicious micro cress, flowers and herbs. Sean’s desire to find exciting new tastes, flavours and colours for chefs led him to seek out other forward thinking growers who were able to provide the highest quality fresh produce and the formation of Good Earth Growers followed. Good Earth Growers’ clients include some of the highest profile restaurants in the country including such renowned destinations as Heston’s Fat Duck, Gordon Ramsay’s Royal Hospital Road, The Ledbury, Simon Rogan’s Fera, Ottolenghi’s Nopi and many many more. Working closely with many chefs they help to develop new products for menus and cook books whilst keeping an eye firmly on the future. The Good Earth Growers  network works hard to provide consistent volumes of fine produce. Good Earth Growers Cress & Flowers. We are very excited to be offering a selection of beautiful edible flowers and interesting micro cress/leaves from Good Earth Growers which at the moment includes: * Alaskan Nasturtium * Baby Red Russian Kale * Blue Nasturtium * Mibuna * Green Mizuna * Green Pak Choi * Coriander * Fine Peashoots * Green Komatstuna * Red Dragon Mustard * Pink Stemmed Radish * Red Mizuna * Red Pak Choi * Red Radish Leaf * Red Sorrel * Tagete Leaf * Wasabi Cress * Amaranth Grown at Keveral Farm and Narkurs Nursery, both near Looe these wonderful products are nurtured in a specially mixed organic compost and fed using an organic seaweed mix. Good Earth Growers Salad Bags. We are very...