Celeriac is a root vegetable with a flavour similar to celery and is also known as turnip-rooted celery or knob celery. It has a dense texture similar to turnip or potato when cooked.


Keep celeriac in the fridge before using – it can be stored for several weeks if it is not allowed to dry out. To prepare, cut off the top and bottom and peel the tough skin with a potato peeler or a paring knife.

UK grown celeriac is available 52 weeks of the year.

It is often referred to as a non carb alternative to potatoes and turnips, celeriac is just as versatile and can be used in place of potatoes for most dishes. It’s great cooked as a vegetable on its own (roasted as chunky chips with paprika is really good), or mashed in with potato for a refreshing change. Celeriac soup is a delicious winter warmer with some crusty bread.


DGM Growers are able to offer Celeriac 52 weeks of the year using UK grown and stored crops as well as import crop as needed to cover any gaps.



  • 1 Whole small celeriac, peeled and diced
  • 1 litre of full fat milk
  • 2 tablespoons of cream or creme fraiche
  • 60g Butter
  • Salt and pepper to taste


  1. Place all the ingredients (apart from the salt and pepper) into a saucepan and simmer for 20 minutes or until the celeriac is soft.
  2. Put the mixture into a food processor and blend well.
  3. Season with salt and pepper to taste and serve.



This soup is fantastic all year round, trying adding an apple to make it lighter, or a handful of crushed chestnuts to give it a warming winter feel.

Enquiries and orders

Call us on 01406 422615
Email us on mail@dgmgrowers.co.uk