Celeriac is versatile. “It can be shaved and eaten raw, roasted, or slow-cooked for braises and soups,” says Mumma. Celery root “is great diced small when making a mirepoix or sofrito ...

This recipe leaves nothing to waste! A celeriac is roasted then filled with nuts, fruit, cheese and breadcrumbs. The spooned-out centre of the celeriac is then used to make the accompanying creamy ...

Lay the celeriac in the dish, season with salt and freshly ground black pepper and pour over the marsala. Transfer to the oven and roast for about an hour, turning the wedges and basting every now ...

Sprinkle over a little flaky sea salt and wrap the celeriac in the foil, closing the top over to seal it in. Roast in the oven for one hour. Peel and cut the sweet potato into 1cm chunks.

We’re sharing three delicious celeriac recipes that prove the underrated vegetable deserves a place on your table. Recent years have seen previously underrated vegetables such as cauliflower ...

Roasted celery root and apple puree into a smooth soup that's topped with a lemony crab salad in this simple and elegant soup ...

Place the celeriac in a roasting pan. Melt the butter in a sauce pan, add in the rosemary and garlic and cook gently until fragrant, for about 2 minutes. Add the celeriac and coat it with the butter ...