Celeriac. If you like celery you will like it!
This is a knobbly underground root vegetable is from the same family as carrots and parsnips “the Umbels”.
To prepare peel, cut in half, lay flat and slice or dice. Often when you cut into it you will see a marbled effect or some gaps in the flesh, this is quite normal for celeriac.
My favourite way of cooking this is to mix it with potatoes and bake in a cheese sauce.
With the flavour of celery and the appearance of a rough, creamy brown turnip, celeriac is a root vegetable. It has a dense texture like turnip or potato when cooked and is also known as turnip-rooted celery or knob celery. Celeriac goes particularly well with beef and game dishes and is a flavoursome addition to hearty winter stews with beef or venison or chunky vegetable soups. Preparation is simple, wash peel and cut into evenly sized chunks. Celeriac can be blanched, boiled or steamed. Blanching helps remove a slightly bitter taste).
A typical 100g of celeriac typically contains 15 calories, 0.5g fat, 1.9g carbohydrate, 0.9g protein and 7.6g fibre.