Celeriac (Celery Root)
Celeriac can be served cooked or raw. Celeriac's crisp white flesh that has a refreshing, lightly herbal flavour, combines the sweet taste of the mildest celery with the light peppery zip of parsley.
Celeriac soup is a great option, or try celeriac oven chips. This root vegetable works well in creamy dishes, and with cheese.
The knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash or in its classic form without cooking, as they do in France, as a remoulade. Cut sticks for crudites. Steam, boil, braise, roast, deep-fry, saute or use in soups and stews.
Boils in 20 mins or longer until tender to the core when pierced and roasts in around 40 mins when cut into rough-shaped chunks.
Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you've done this. Unless otherwise directed in a recipe, do not peel; the root will darken if cooked unpeeled. After cooking peel away the outer skin with a knife.
Celeriac discolours quickly once peeled or chopped, so immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or vinegar.
A great link with eight ways to use Celeriac for those unfamiliar with the vegetable is https://www.earlymorningfarm.com/easy-ways-use-celeriac/