It is a lovely vegetable, and if you are watching the calories note that it has many less than other roots. It makes a great soup (liquidized), mashed either alone or mixed with potatoes, or roasted. In River Cottage Veg, Hugh Fearnley-Whitingstall recommends replacing a quarter to half of the spuds in dauphinoise with celeriac. He also has recipes for it in a...
17:05 Sun 15th Feb 2015