Freezing Celeriac
General preservation or storage guidance
Cooked celeriac can be frozen as portions for mash, soup or purée; raw frozen celeriac loses its fresh, firm texture.
Method
- Choose a firm celeriac root. Scrub off soil, peel deeply to remove the rough outer skin and cut away dark crevices. Cut the flesh into even cubes.
- Simmer the cubes in boiling water until just tender when pierced with a knife; drain thoroughly. For a purée portion, mash while warm without adding cream or oil.
- Spread the cooked cubes or mash in a shallow tray so they cool quickly. Refrigerate within 2 hours until cold.
- Pack in meal-size freezer-safe containers, leave a little expansion space in rigid tubs, seal and label. Freeze promptly.
- Thaw in the refrigerator and reheat thoroughly before serving, or add frozen cubes to a soup. Keep continuously frozen and do not refreeze thawed portions.
Storage
Freezer at −18°C or colder · Keep continuously frozen; no exact quality period stated
Sources and scope
- How To Chill Freeze And Defrost Food Safely — UK Food Standards Agency
Method-specific source recorded in the prior content audit
- Freezing — University of Minnesota Extension
Method-specific source recorded in the prior content audit
Cool Storage for Celeriac
General preservation or storage guidance
Celeriac roots keep better when they are lifted intact, topped and stored cold with enough humidity to prevent shrivelling.
Method
- Lift sound celeriac roots in dry weather and handle gently; use cut, cracked or bruised roots first.
- Twist or cut off the leaves close to the crown without cutting into the root. Brush away loose soil and do not wash roots intended for storage.
- Layer roots separately in barely moist sand in a ventilated box, or chill them in a breathable bag in the refrigerator. Avoid wet sand and trapped condensation.
- Keep the store cool, dark and frost-free. Do not let roots freeze or sit in standing water.
- Inspect regularly and remove any root that softens or moulds. Wash and peel each root immediately before use.
Storage
Cool, frost-free place in barely moist sand or a ventilated refrigerator drawer · Inspect regularly; conditions and root condition affect keeping time
Sources and scope
- Grow Your Own — Royal Horticultural Society
Method-specific source recorded in the prior content audit
Remoulade for Celeriac
General preservation or storage guidance
Celeriac remoulade is a crisp raw salad that should be kept chilled and eaten promptly.
Method
- Scrub and peel celeriac thickly, removing the rough outer skin and dark crevices.
- Grate or cut into fine matchsticks and toss immediately with lemon juice to limit browning.
- Mix with a mustard and mayonnaise dressing, using pasteurised or commercially prepared mayonnaise.
- Cover and refrigerate promptly; keep chilled until serving.
- Eat within 48 hours and discard if left warm for a prolonged period or if it develops an off smell or texture.
Storage
Refrigerator in a covered container · Eat within 48 hours
Sources and scope
- How To Chill Freeze And Defrost Food Safely — UK Food Standards Agency
Method-specific source recorded in the prior content audit