The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Great mashed or roasted!
How to Select
Choose a firm root that feels heavy for its size. Avoid those that are discolored.
How to Store
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
How to Prepare
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.