Could I rename them Organic Baby Celeriac and market them to Waitrose? Probably not. The roots are too slug-nibbled for eating.
They do however, have a lot of top growth. So what to do with a glut of celeriac leaves?
My neighbours (both under 10 years old yet with alarmingly advanced palettes) introduce me to the idea of celeriac salt. It’s like celery salt but… well, yes, you get it.
- Some celeriac leaves (a good big handful)
- 1 small handful of good salt (I like Cornish Sea Salt)
Wash the leaves of creatures and dry thoroughly in a tea towel.
Spread the leaves out on a dry oven tray or mesh rack if you are fancy and have one – I don’t. Pop them in the oven at 40 degrees for 3 hours, checking periodically to make sure they aren’t catching.
After 3 hours, remove from the oven and whizz the leaves in a blender until ground to roughly the same size as flakey salt. You’ll be left with about 2 tbsp of ground leaves.
Spread the leaves on a baking tray again and return to the oven for a further 1 hour to complete the drying process. Remove from the oven and leave to cool.
Finally, mix the leaves with the salt. You can adjust the quantities to suit your taste.
If the celeriac is well and truly dried out, this should keep in a jam jar for months, depending on how many culinary 10 year olds you have to feed.
I shall be trying it with a Bloody Mary come 6 o’clock.