Looks aren't everything. Celeriac is the ugliest vegetable of all, warty and grubby looking.
Look for smooth, easy to peel celeriac, with no splits. It can contain hollow pockets, so choose those which are heavy for their size.
Celeriac keeps for up to two weeks in the salad drawer of the fridge.
Celeriac should never be cooked in an old-fashioned (non-anodised) aluminium pan, or it will develop a bitter taste.
Shavings of celeriac (use a potato peeler) can be deep-fried to make crisps — delicious with game.
Although generally classified as a root, celeriac is in fact the bulbous stem base of one of the members of the celery family.
Celeriac can vary in size from a tennis ball to a melon.
Preparing Celeriac
Give the celeriac a quick wash to remove any loose dirt, then arm yourself with a large sharp knife. Slice off the top and bottom, so that the celeriac will sit steady on the board. Work around the root, slicing off the outer layer in pieces, cutting from top to bottom. Cut the peeled celeriac into slices, chunks or matchsticks, according to the recipe. As you go, drop the pieces into a bowl of water acidulated with the juice of half a lemon or a spoonful of vinegar, to stop them discolouring.
