It’s not the prettiest vegetable in the aisle, but most would agree it’s a tasty one with a subtle nutty flavour. It looks like a lumpy turnip and smells like celery. You can use celeriac in stir-fries, salads and soups.
Available in winter and usually found with other roots like parsnips. Pick those with a hard bottom and smooth skin.
Trim off stems, wrap remainder in plastic and refrigerate for up to one week.
Scrub thoroughly with a brush. With a sharp knife cut off the top and bottom of the root and peel the rest with a knife. To keep white once cut, put in water with lemon juice. The root can be grated raw for salads. Slice or cube it for purees and soups, then cook for about 10 to 15 minutes. It also adds a nice flavour to stuffings.
|||Fennel mashed potatoes|
|||Celeriac and pear soup|