Celeriac

Celeriac may not look the most appealing of vegetables, in fact some would say it’s downright ugly, but don’t be put off by appearances. Underneath the exterior lies a velvety flesh, which, when mashed, has the creaminess of potato.  It has a celery and parsley flavour and a great ability to absorb flavours, which makes it especially good when used in making soup. It also tastes great roasted and  raw in a salad. Celeriac is high in vitamin C, calcium and potassium,

Celeriac is in season now.

How to prepare 

First of all, you need to know that only three-quarters of what you buy can be used. Cut away all the skin, revealing the creamy white marbled flesh. Dispose of any brown parts or interwoven roots at the base. Finally remembet to peel it and slice it just before using, or it turns brown quickly.