Celeriac

Not pretty by a long shot but this gnarled root vegetable comes into its own in the winter time, being a cross between celery and parsley.

How to buy

Celeriac is available from March to December, but best during the colder months. The smaller bulbs are about the size of an apple, but it can grow as big as a rockmelon. Choose medium sized celeriac that feel heavy for their size with no soft patches.

How to store

Remove the stalks and store in a sealed plastic bag in the fridge for up to five to ten days.

How to cook

Celeriac can be eaten raw or cooked. Use a sharp knife to remove the thick skin, then cut into pieces and boil or bake until tender.
To eat celeria raw in salads, simply peel and coarsley grate or cut into matchsticks.
Use as base vegetable to prepare vegetable stock or soup.
The flesh discolours quickly when exposed to air - if not using immediately you can keep it in a bowl of water and lemon juice while you prepare the food to go with it.

Goes well with

Chicken, fish, olive oil, blue cheese, mayonnaise, lentils, apples, parsley, pears and witlof.

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