This root vegetable is often overlooked, but is actually wonderfully versatile. You can turn it into a soup (it turns the soup beautifully creamy), puree or mash as a great side dish, cubed and cooked with rice (or spelt) and parmesan for a delicate risotto or even raw in salads and coleslaws.
You can turn celeriac into a delicious mash (boil, mash and mix with salt, butter and milk), gratin (slice thinly and layer into a baking dish with salt, butter pepper and fresh thyme, top with cheese and bake for 45-50 minutes on 170C) or turn into chips (cut into chunky chips, drop into boiling water for 2 minutes, drain, coat in oil, salt and garam masala and bake on 200 for 30 -35 or until golden brown).
To make a raw celeriac remoulade, peel and cut the bulb into thin strips (as thin as you can manage!), then combine with 2 tablespoons of rapeseed oil, 1 boiled and grated egg, 1 teaspoon of cider vinegar, lots of parsley and chives and mustard to taste. Season with salt and leave to sit for 20 minutes for the flavours to permeate, then serve as a starter or side to roast pork or chicken.