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Cooking: Boil
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Plain boiled celeriac with a bit of butter, salt and pepper is a tender treat in its own right. If you’re roasting or frying celeriac in a hurry, boiling it for 5–10 minutes in salted water will also speed matters up.
- For mash: boil chunks of celeriac in salted water until completely tender, 15–20 minutes depending on their size. Drain and combine with an equal quantity of cooked floury potatoes and some butter, cream and mustard. For further variation, cube a couple of apples and add to the cooking celeriac; or boil your celeriac in milk with a few peeled garlic cloves then drain and blitz with a little of the cooking milk. Eat as a purée or mash with potatoes.
- For a luxurious, velvet-smooth soup: gently sweat a chopped onion in butter or oil until very tender, then add a peeled and roughly chopped medium celeriac. Stir in a bouquet garni (thyme, bay and parsley tied together) and enough stock just to cover. Peeled apple or potato and slices of leek are good additions here. Simmer until tender, remove the herbs, then blitz, seasoning well and adding a glug of double cream if you like. Garnish with walnut oil or chopped toasted hazelnuts.