Celeriac is a cold-season vegetable that can be harvested over a long time, from fall to spring. Knowing the ideal time to ...

Learn how to embrace celery root, according to cooking teachers and produce experts, who are all big fans. Celeriac, aka celery root, is a little-used vegetable that's finally getting its time in ...

We’re sharing three delicious celeriac recipes that prove the underrated vegetable deserves a place on your table. Recent years have seen previously underrated vegetables such as cauliflower ...

Peel and roughly chop the celeriac knob, add to the boiling water and cook until softened, about 25 minutes. Strain, reserving the cooking liquid. Put the celeriac root in a blender and puree with ...

The key to light, fluffy celeriac mash is to include some floury potatoes (such as Maris Piper or King Edward), this ensures you'll get smooth creamy mash, just as it ought to be. Put the potatoes ...

Cut away the roots from the end of the celeriac and scrub the skin clean under running cold water. Dry it off with some kitchen towel and trim the bottom so that it can stand on its end.

Preheat your oven to 180°C/gas mark 4. Cut half the celeriac up into steaks. Add to a large roasting pan with olive oil and salt. Roast for 20 minutes, then turn. Continue to roast for a further ...

To prepare celeriac, peel it like a potato, rinse and keep in acidulated water until ready to use to prevent it from discolouring. It can be roasted, boiled and mashed, steamed, made into soup or ...

Place the celeriac in a roasting pan. Melt the butter in a sauce pan, add in the rosemary and garlic and cook gently until fragrant, for about 2 minutes. Add the celeriac and coat it with the butter ...

Set aside. Make the celeriac crust by mixing together in a bowl the grated celeriac, breadcrumbs, parsley, lemon zest and olive oil, and season well. Take a baking dish and spread the romanesco sauce ...

This is the celeriac hummus we created for the Te Mana Mutton sandwiches we served at Taste Auckland as part of Hangi Pit Masters in 2018. It makes a great accompaniment to any roast or braised lamb.