There are many ways to make use of the delicious, yet unattractive, knobbly, celeriac. Its subtle earthy flavour is a cross between celery and parsley with slightly nutty undertones, making it perfect for use in slow-cooked meals, as a mash, or – as it is popularly served in France – as a remoulade. Here are our three favourite ways to use this unsung vegetable hero in delicious meals for the season:
Celeriac Remoulade with Prosciutto and Toasted Hazelnuts
Beef Escallopes with Piquant Sauce and Celeriac Mash
Celeriac and Apple Soup with Parmesan Chips
