CELERIAC

Knobbly celeriac or celery root may not be one of the best-looking vegetables around, but it pays to get under its skin. When peeling them, have a bowl of water with a few drops of vinegar or lemon juice to hand, to help to prevent discolouration, as the flesh darkens once cut. Once peeled, you can grate, shred or finely slice and serve it with a tart dressing. The classic dish is the French céléri rémoulade (julienned strips of celeriac in a Dijon-mustard-flavoured mayonnaise), but its fresh, mild celery flavour makes it a very adaptable vegetable in soups, stews and gratins.

WHAT TO LOOK FOR

Enjoy celeriac in autumn and winter when it’s in season. When it comes to choosing one, size matters. Look for medium-size roots that are heavy for their size and have no soft spots. Pass on the overly large ones. They may look like best value, but they can be spongy in the middle. With small ones, you could be cutting most of it away – that’s a lot of effort for a little result. Look for a less knobbly celeriac with relatively smooth skin, which will help avoid waste when it comes to peeling.

HOW TO STORE THEM

Wrap in paper towel to keep moisture at bay and place in a plastic bag in the fridge for up to 2 weeks.

WHAT’S IN THEM?

A cup of grated celeriac (about 155 g/5½ oz) has about 250 kilojoules (60 calories), 2.5 g protein, no fat, 4 g carbs (4 g sugars, 0 g starches), 8 g fibre, 33 mg sodium, 686 mg potassium and a low GI and GL (estimated).

WHAT ELSE?

Although this vegetable has been around for a long time, it’s a relative newcomer to mainstream produce stores. Give it a go. It’s delicious.

HERO RECIPES

Celeriac slaw with capers, walnuts and lemon (here )

Roasted celeriac and carrots with mirin and apple juice glaze (here )