Celeriac

Celeriac, also known as celery root, is a knobbly, earthy vegetable that often gets overlooked but deserves a place in your BBQ repertoire. Its flavour is subtle yet distinctive, combining a mild celery note with a creamy nuttiness that intensifies when cooked over fire. When grilled or roasted on coals, celeriac develops a caramelised crust while retaining a tender, almost buttery interior. This transformation unlocks its natural sweetness and adds a smoky depth that pairs beautifully with robust herbs and sharp vinegars. In BBQ contexts, celeriac is incredibly versatile. You can slice it into thick steaks for direct grilling, cube it for skewers, or even mash it after roasting for a smoky side dish. It absorbs marinades and seasoning well, so don't be shy with salt, pepper, garlic, or fresh thyme. When cooking over fire, aim for a gentle heat to allow the sugars to caramelise without burning. This vegetable holds up well to longer cooking times, making it ideal for indirect heat or embers. When buying celeriac, look for firm bulbs free from soft spots or excessive blemishes. The skin should be dry and rough but not shrivelled. Smaller celeriacs tend to be sweeter and less fibrous. Store it in a cool, dark place or in the fridge wrapped in a damp cloth, where it will keep for several weeks. Avoid washing before storage to prevent mould. Preparing it requires a sharp knife to remove the tough outer skin, revealing the creamy white flesh inside that is ready to be transformed by your fire.