A large, round, knobbly root with a nutty, but celery like flavour. It is served raw in the classic French Remoulade salad, but also cooked, sliced or diced in casseroles, stews and gratins. It makes a tasty mash either on its own or mixed with potato.
In store all year round. Store in the fridge for up to two weeks.
How to prepare
Using a sharp knife, cut off the root end, then cut off the thick peel. Slice, grate or dice to eat raw, placing it into a bowl of cold water with a squeeze of lemon juice to prevent discolouration. Boil celeriac in water for about 20 minutes until tender, then mix with single cream to make a delicious purée, or mash with butter. Alternatively try roasted celeariac.