Celeriac

Although not particularly attractive-looking, celeriac is a very versatile vegetable. It is a member of the celery family, grown for its knobbly, bulbous root rather than for its stem and leaves.

It has a firm, pale flesh that has a pleasant celery flavour, which when cooked, has the texture of potato. This makes it an excellent choice for adding a subtle celery flavour to soups, stews, casseroles and broth. It may also be cooked and mashed as an accompanying vegetable and is particularly good when mixed with mashed potato. Celeriac may also be grated and used raw in salads or coated in mustard mayonnaise to make the classic French dish of céleri rémoulade.