Huge surge in demand for plant-based dishes gives ugly vegetable a boost

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. We’ve always had faith in the vegetable because we love the taste but never really expected it to take off as much as it has done in the last few years Julian Perowne, Jack Buck Farms Celeriac is odd-shaped and knobbly in appearance, has a celery-like flavour with nutty overtones, and is high in fibre and low in fat and calories. Jack Buck Farms managing director Julian Perowne said: “We’ve always had faith in the vegetable because we love the taste but never really expected it to take off as much as it has done in the last few years. “The current plant-based food revolution has really put celeriac on the food map and it’s been championed not only by top end restaurant chefs such as Yotam Ottolenghi but TV celebrities such as Gregg Wallace, Guy Martin and Ainsley Harriott.” Tesco celeriac buyer Emily Hampson said: “The plant-based food revolution has created a great era of culinary experimentation and as a result, once niche British-grown vegetables such as oyster mushrooms and celeriac are now taking centre stage in wonderful tasting recipes. “In the past, celeriac sales have been held back because the vegetable looks more like something you’d leave outside your door on Halloween night but now people are discovering how delicious it tastes, how versatile it is in both hot and cold dishes and how nutritious it is.” Jack Buck Farms began as a business in 1959, growing staples like potatoes and courgettes, but quickly made a name for themselves by producing more unusual vegetables such as chard, fennel and celeriac.