A gnarled brownish-white vegetable which is the root of a special celery.
Choose smallish roots heavy for their size. Those with soft spots signal decay.
In an airtight bag in refrigerator crisper.
Salads and vegetable side dishes.
To keep celeriac white, always cook with a little lemon juice (or vinegar) added to the water.
Boil or steam chunks for approximately 30 minutes. Microwave in a covered dish with 2-3 tablespoons water on HIGH (100%) for 15-20 minutes until tender, stirring after 10 minutes to ensure even cooking. Bake chunks with potatoes, pumpkin, sweet potato and parsnips in moderately hot oven for 45-60 minutes.
Cook chunks of celeriac and potato together until tender. Mash and serve.