Celery

Celeriac: The unsung hero of the vegetable world, celeriac is an odd-looking, knobbly root vegetable with a subtle, celery-like flavour with nutty undertones. Try it mashed, in big-flavoured, slow-cooked dishes, or in its classic guise and, as they do in France, as a remoulade.

How to use:

Boil in 20 minutes, roast in about 40 minutes when cut into chunks.

Tip:

Using a sharp knife, cut off the top and tail of the celeriac, then use a potato peeler to remove the tough rhino-like skin. Expect to lose about a quarter of the celeriac by the time you’ve done this.

Enjoy!

Storage:

In the salad drawer of your fridge. Celeriac discolours quickly once peeled or chopped, so plunge into a bowl of water, once chopped to size, with a squeeze of lemon juice or a splash of white wine vinegar (also known as ‘acidulated water’).