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Glossary

Celeriac

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.

Availability

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 size. 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.

Alternatives

Try sweet potato, butternut squash or turnip.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

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