Celeriac looks like a large, misshapen turnip root but tastes strongly of celery. It is actually a swollen stem that grows above ground. Although it is not as popular in the UK as it is central Europe but it can be found during the winter months. It is used in a similar way to celery. It makes a flavorsome addition to soups and stews and also can be eaten raw in salads.
To prepare celeriac, which is often very knobbly, cut it into thick slices then peel each slice. Stack the slices and cut them into strips then dice. If you are using plenty of celeriac that means use less salt in your recipes. If lemon juice is added to the water it remains white when boiled.
Storage:
About 8 days in the vegetable compartments of the refrigerator.
