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:
3 Ways With Celeriac
Celeriac Remoulade with Prosciutto and Toasted Hazelnuts
Beef Escallopes with Piquant Sauce and Celeriac Mash
Celeriac and Apple Soup with Parmesan Chips
To learn how to grow your own celeriac at home and read about the vegetables’ European origins, click here.
