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Similar in flavour to celery, celeriac is ideal mashed or added to stews. Find out when celeriac is in season, plus how to prepare and cook with it.
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.
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.
Boils in 20 mins, roasts in around 40 mins when cut into rough-shaped chunks.
Celeriac soup is a great winter staple, or try celeriac oven chips for a healthier twist. This root veg works well in creamy dishes, and with cheese – try a celeriac bake with parmesan crumbs for your next roast dinner, or keep things simple with a twist on mash potatoes, like our celeriac champ. Classic remoulade is traditionally served with cold cuts of meat and crusty bread.
In the salad drawer of your fridge. Celeriac discolours quickly once peeled or chopped, so 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').
Celeriac is available year round but is at its best from September to April.
Learn how to grow your own celeriac from the experts at Gardeners’ World.
Choose a firm root that feels heavy for its size. Avoid those that are discoloured.
Try butternut squash, turnip or swede.