Contributed by Angela Cleveland

Celeriac is packed full of vitamin K and C and is a good source of vitamin B6, phosphorus, fiber, manganese, molybdenum, and potassium. It is saturated fat and cholesterol free and can be used to maintain good general health and to lose weight.

To cook with celeriac, peel off the thick skin until you are left with the creamy interior. Peel only the amount that you are going to use and use it up quickly or it will begin to discolour. Here are some simple and delicious recipes using celeriac (from www. helium.com):

Celeriac Bake: Peel the celeriac and slice very thinly. Layer in a shallow baking dish, seasoning each layer with salt and pepper and dot with a little butter. Continue until all slices are used up. Pour over some hot stock to come just below the top of the last layer. Dot more butter over the top. Cover and bake in a medium oven until the celeriac is soft (30-40 mins). Towards the end of the cooking time, remove the cover to brown the top or sprinkle with cheese and cook until it bubbles.

Celeriac Soup: Saute an onion in butter until soft but not brown. Add equal quantities of potato and celeriac and cover with a light stock. Simmer until soft, then puree or blend until smooth. If you want a lighter coloured soup, add some milk or cream at this point. Season to taste, and serve with chopped parsley and croutons.

French Celeriac Remoulade, the ultimate celeriac salad: Peel your celeriac and cut into very fine julienne strips. In a large bowl mix creme fraiche or sour cream with French mustard to taste and add the celeriac strips. Coat well and season to taste with salt and pepper. Sprinkle with chopped parsley (optional).

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