Celeriac

Celeriac is a type of celery but it is the root that is eaten rather than the stalks. This gnarled, misshapen globe is not the most beautiful of vegetables but if you dislike the stringiness of celery, celeriac, with its mellow, nutty flavour, is a more palatable alternative. Choose small, firm celeriac (large ones can be woody) with as smooth a skin as possible to make peeling easier. It should keep in the fridge for a couple of weeks. To prepare, trim the ends, peel off the thick skin, then either use immediately or put in water acidulated with lemon juice to prevent discoloration.