To prepare celeriac, peel it like a potato, rinse and keep in acidulated water until ready to use to prevent it from discolouring. It can be roasted, boiled and mashed, steamed, made into soup or used to flavour stocks. Grate celeriac, blanch for a few minutes in boiling water, then cool and serve as a salad with a vinaigrette, or grate and serve raw with a rémoulade sauce (mayonnaise with Dijon mustard, capers, gherkins, anchovies and herbs).

More celeriac recipes

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More celeriac recipes

Celeriac steak burgers with fennel slaw

Pressed pork belly with celeriac and carrot traybake

Baked celeriac with wild mushrooms and cobnut relish

Lamb stuffed matzo dumplings in artichoke and pea soup

Celeriac mash

Vegan leek and potato soup

Roast cauliflower and celeriac curry with black dal and peshwari naan

Barbecue ribs with celeriac slaw

Crispy coated mushrooms with green dip and slaw

Creamy celeriac soup

Whole roasted celeriac with hazelnuts, sourdough croutons and greens

Bacon fat roasted vegetables with melted cheese

Teriyaki root vegetable salad with crispy tofu

Celebration celeriac and sweet garlic pie

Whole roast celeriac stuffed with chestnuts, cheese and apple

Roast beef fillet wrapped in Parma ham with celeriac

Sticky barbecue pork loin with apple chimichurri slaw

White bean and fish gratin

Fresh crab, crab pâté and kohlrabi herb salad

Celeriac and chard enchiladas

Veal schnitzel with celeriac remoulade

Monkfish with celeriac mash and samphire

Roast root vegetables

Mary Berry's celeriac remoulade

Preparation

Typically made with celeriac

Roasted vegetables

Other root vegetable

Beetroot

Carrot

Cassava

Jerusalem artichoke

Parsnip

Potato

Swede

Sweet potato

Turnip

Yam

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