Celeriac

A bulbous vegetable also known as celery root, it has a thick, brown, warty skin that, when removed, reveals white flesh that can be eaten either raw or cooked. Celeriac should be firm and feel heavy in relation to its size. Place peeled celeriac in acidulated water to prevent it discolouring. Use celeriac raw in salads, bake, deep-fry, purée and use trimmings in stocks to impart a subtle flavour.