Celeriac is roughly round in shape, and resembles a gnarled brown root with long green leaves. Only the root is eaten. Underneath the roots brown skin lies crisp white flesh that tastes a little like strong celery mixed with parsley. Celeriac is eaten both raw, in a similar manner to celery, and cooked. Celeriac is available in Australia between March and December. You can serve it raw in salads, boiled or steamed on its own, or add it to soups and casseroles.
Apples and celeriac make this moreish soup an unforgettable treat for a cold winters day.
This is perfect for winter, when celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.
For a show-stopping dinner party try this peppery celeriac soup, topped with luxurious scallops.
This healthy cheese and celeriac soup is a meal in a bowl – enjoy it with a simple watercress salad and fresh brown bread to make the perfect lunch.