Celeriac

Celeriac, as its name suggests, is a member of the celery family, and has a taste similar to both celery and parsley. Celeriac is a winter vegetable and it is cultivated for its knobbly root. Unlike celery, only the root and not the leaves or stalk is eaten.

To prepare, peel and cut into cubes or strips. The flesh discolours on contact with air, so soak or cook in water with a squeeze of lemon juice. Celeriac can be eaten raw in salads, or used in soups and stews. Cooked and mashed with garlic and potatoes, it’s perfect served with game or meat. When buying celeriac, choose smoother roots as these will be easier to peel. If sold with its leaves, remove them and store the root in the crisper drawer of the fridge for up to 1 week.