By Sophie Grigson
A large, knobbly root vegetable, the base of the stem of certain types of celery. It is from the celery family and tastes quite similar, but has a slightly nutty, milder and sweeter taste.
Mediterranean bean stew with potato griddle cakes
Chicken braised in cider and chorizo
Cream of celeriac soup
Celeriac and apple soup with bacon and parsley
Leek soup
Roast celeriac with marsala
Celeriac remoulade
Roast root vegetables
Celeriac remoulade
To prepare celeriac, peel it like a potato, rinse and keep in acidulated water until ready to use to prevent it from discolouring. It can be roasted, boiled and mashed, steamed, made into soup or used to flavour stocks. Grate celeriac, blanch for a few minutes in boiling water, then cool and serve as a salad with a vinaigrette, or grate and serve raw with a rémoulade sauce (mayonnaise with Dijon mustard, capers, gherkins, anchovies and herbs).
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