Learn how to embrace celery root, according to cooking teachers and produce experts, who are all big fans. Celeriac, aka celery root, is a little-used vegetable that's finally getting its time in the ...

The time to start harvesting celeriac is once the swollen root reaches at least three inches across. I always remove the ...

For a hearty main course, marinate one-inch thick slices of celeriac in herbs, spices, and olive oil for two hours or overnight. Bake or grill them until tender on the inside and crispy on the outside ...

wings and more – but one veg that is still not getting the love it deserves is celeriac. Sitting somewhere in between a potato and a parsnip, with just a hint of celery flavour, the hearty root ...

Eating apples give a sweet note to this root vegetable soup ... gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring ...

This recipe fits the bill perfectly. Remoulade is one of the most delicious ways to serve celeriac, raw and crunchy, with its vaguely anise flavour more subtle than when it's cooked in mash or in a ...

Cut away the roots from the end of the celeriac and scrub the skin clean under running cold water. Dry it off with some kitchen towel and trim the bottom so that it can stand on its end.

starchy root vegetables you like for this simple root vegetable soup. Carrots, parsnips, sweet potatoes, squash and celeriac all work well. Serve with warm crusty bread. Each serving provides 223 ...

It makes a great accompaniment to any roast or braised lamb. Wash the celeriac well especially near the feathery root. Rub with the first measure of ras el hanout, salt and oil and wrap tightly ...