Celeriac is roughly round in shape, and resembles a gnarled brown root with long green leaves. Only the root is eaten. Underneath the roots brown skin lies crisp white flesh that tastes a little like strong celery mixed with parsley. Celeriac is eaten both raw, in a similar manner to celery, and cooked. Celeriac is available between March and December. You can serve it raw in salads, boiled or steamed on its own, or add it to soups and casseroles.
Look for relatively smooth celeriac, with not too many lumps. They should feel relatively heavy for their size, and not be too large
Store celeriac in the fridge for up to 1 week.
Fill a bowl with cold water and lemon juice then cut away any bumps from celeriac. Peel celeriac, transferring pieces to lemon water as you go, to prevent discolouration.