Celeriac Giant Prague
Botanical Name: Apium graveolens rapaceum
This versatile vegetable is very popular in Europe and delicious when used for mash, soups, stews or grated raw in salads. It is easy to grow and has large white roots with a subtle yet tasty flavour, similar to celery. Stores well.
How To Grow
Sow thinly in rows 45cm (18”) apart. Cover lightly with 1.5cm (½in) of fine soil. Firm gently and keep moist. Sow in a well prepared seed bed. Performs best in rich, deeply dug ground. When large enough thin to 25cm (10”) apart. Keep moist and weed free. Harvest: 12-16 weeks from sowing. Leave in ground until required or lift and store in a cool, frost free place.
When To Plant
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Salmon with Celeriac & Potato Mash
- Fresh salmon cutlets (1 per person)
- 1 large celeriac, peeled and diced
- 1 kg floury potatoes, peeled and diced
- 60 g butter
- 100 ml milk
- 1 tbs nutmeg
- ¼ cup tasty cheese (optional)
- Place the celeriac and potato dices into a big pot and cover with cold, salted water.
- Bring to the boil and simmer for 15 minutes until cooked through.
- Drain and return to pot. Add the cheese, butter and milk then season with salt, pepper and nutmeg. Mash with potato masher until you reach your preferred texture.
- Heat a little olive oil in a non-stick frying pan over medium heat. Add salmon cutlets and cook for 2-3 minutes each side or until cooked to your liking. Serve on a bed of potato & celeriac mash.