Celeriac

Perhaps the most under-used of our root vegetables: a large, bulbous, thick-skinned, knobbly root. Mostly British grown with some European and Israeli imports. Check for pulpy frost-bitten patches when buying after a cold snap.

Always pared thickly before cooking. Keep cut raw celeriac in acidulated water to prevent discoloration. Usually boiled or steamed in pieces, then tossed in butter or white sauce. Excellent briefly blanched then grated or cut into julienne strips for salads (especially with a thick, mustardy dressing), also par-boiled then sautéed. Best of all puréed by itself or with other root vegetables with butter and/or cream.