Zombie brain | Vegetables recipes | Jamie Oliver (2024)

FAQs

What does celeriac taste like? ›

What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.

Both methods are a very easy way to preserve basil and both will keep it fresh-tasting and delicious. The deciding factor for which method to use is what form you want your basil to be in when you use the frozen basil cubes. I like to use both methods to have chopped basil and pureed basil on hand.

The gist of it is that you want to puree your basil with only olive oil, and to pack it in a zip-top bag so that it is completely sealed off from air. Then you can flatten the puree to a thin sheet of basil puree and lay it flat in the freezer. Once it's solid, you can stack the sheets wherever they fit.

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.

Contrary to popular belief, the skin can be eaten as long as it's scrubbed really well. It works brilliantly when roasting whole: rub the celeriac all over with 1tbsp olive oil and wrap in foil. Place in a medium roasting tin and cook in an oven preheated to 200°C (180°C fan) mark 6 for 1hr 45min, or until tender.

Remove the leaves from the cold water bath and dry well on paper towel. Here's where a salad spinner comes in handy. You can use it to dry the leaves. Once dry, place layers of basil leaves, separated by parchment paper, in a freezer bag.

These leafy herbs aren't ideal for air drying due to their high moisture content. They must be dried quickly, or they will turn dark and mold. You lock in that wonderful flavor and beautiful green color by freezing the basil plants and storing them in freezer bags.

Blanching your basil will allow it to keep its bright green color. Without blanching, your basil will turn dark and brown- looking. Make sure to dry off your blanched basil leaves before you pop them in the freezer.

To use frozen basil, add it to hot dishes straight from frozen, or thaw and drain before adding to cold dishes. Frozen basil will last for up to three months.