Celeriac

This large, knobbly vegetable with a thick coarse skin is the swollen root of a wild form of the celery plant. The flesh is pale and creamy white, with a distinctive, mild, sweet, aniseed flavours. Grate and use in raw salads, or blanch slices or thin strips, then refresh in cold water and toss in vinaigrette. Celeriac is tender and well flavoured when cooked; it can be added to soups, stews and casseroles, mashed with other root vegetables, sliced and baked as a gratin, or added to fritters.

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