Celeriac

If you’ve never dug up a celeriac before you’d be taken aback by how much they resemble a heavily tentacled extraterrestrial, albeit actually very terrestrial indeed, due to the amount of mud they’re covered with. Celeriac is not, as one of its other names ‘celery root’ suggests, the root underneath your average celery sticks, but it is related and is reminiscent in flavour.

If it’s your first time getting one in your veg box, don’t be alarmed! Whilst they can get absolutely humungous, they aren’t as filling as other starchy veg like potatoes and can be enjoyed in lots of different ways, so we don’t think you’ll get bored of it! 

Instead of peeling, use a large knife to slice away any knobbly bits of root that remain and leave the rest of the skin if you’re roasting it (which we recommend doing, its moistness makes it almost melt in the mouth!).

Some of other our favourite uses are in a mixed root veg mash, in dauphinoise, as soup with apple or grated up raw with mayonnaise, mustard and lemon to make remoulade.