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What celeriac lacks in appearance it certainly makes up for in flavour and versatility. Celeriac has a delicate celery flavour and starchy texture which makes it ideal for making a mash or creamy soup this winter.

Preparing celeriac is simple, using a small sharp knife peel the rough skin of the celeriac and cut the flesh into desired-sized pieces. Once cut, immediately plunge the celeriac into a bowl of cold water with lemon juice to prevent discolouration. Drain and dry celeriac before use.

What I like best about it is that you can puree it in a food processor, unlike potatoes, making it really easy to make a creamy mash. Just boil or steam it first, drain well and then process with butter, warm milk or cream and salt and pepper.

If you need a celeriac recipe you can try making my Chicken pie with celeriac mash this weekend!

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