Celeriac
Pronounce it: sell-air-e-ak
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.
Availibility
Celeriac is available year round but is at its best from September to April
Choose the best
Choose a firm root that feels heavy for its weight. Avoid those that are discoloured.
Prepare it
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.
Store it
In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as 'acidulated water').
Cook it
Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.
Try
Can't find it
Try sweet potato, butternut squash or turnip.
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