I adore celeriac, I love the gentle flavour; a hint of celery, combined with the texture of a potato or turnip. However, in my humble opinion here, within New Zealand, celeriac seems to get a rubbish deal. Admittedly this might have something to do with its availability – such a small seasonal window; and its expense, but, I think somehow, unfortunately, it might also be to do with its looks… Except under its gnarled, knobbly, ugly skin honestly lies a thing of beauty; magnificent, soft pale flesh which smells so, well, edible!
I chose to create a mash with the celeriac I purchased. A luxury mash if you will (given their price) but you can also roast it, puree it and eat it in salads.