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What celeriac lacks in appearance certainly makes up for in flavour and versatility. 

SELECT 

Select pale, small-sized celeriac that feels heavy for its size.

HOW TO PREPARE

Using a small sharp knife, peel the rough skin of the celeriac and cut the flesh into desired-sized pieces.

TOP TIP

Once cut, immediately plunge the celeriac into a bowl of cold water with lemon juice to prevent it from browning. Drain and dry celeriac just before using.

HOW TO USE CELERIAC

• Add chopped celeriac to soups, casseroles and roasts.
• Team celeriac with potatoes to make a creamy mash and croquettes.
• Grate raw celeriac and add to a winter slaw or a classic French remoulade sauce to serve with corn beef, fresh crab cakes, smoked salmon or chicken schnitzel.
• Thinly slice celeriac and layer in a baking dish alternatively with a cheese sauce, then bake to create a tasty gratin.

 CELERIAC PAIRS WITH 

Olive oil, lemon, apples, pears, seafood, chicken, blue cheese, lemon thyme, pork, chorizo, potato, bacon, onions, mushrooms, leeks, cream, lentils, leeks, pumpkin and sweet potato.