Roast it as you would potatoes. Boil it and mash it with other root vegetables, or serve it on its own. It should take around 20 minutes to cook in boiling water until tender, and 30–40 minutes in a 180°C oven. Celeriac makes a fantastic winter soup too as in Marcello Tully's Celeriac and blue cheese soup.

What does celeriac taste like?

The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.

Do I have to peel celeriac?

Celeriac can be hard to peel because it's so knobby. If you haven't already, cut off the leaves and stalks. Wash the root thoroughly, scrubbing with a soft vegetable brush. Now you're ready to peel it.