Remoulade is one of the most delicious ways to serve celeriac, raw and crunchy, with its vaguely anise flavour more subtle than when it's cooked in mash or in a rich, creamy gratin. Nigel pairs this ...

Alice Waters of California's Chez Panisse prefers root celery (celeriac) to stalky celery because it is milder. It is in season now, and she uses it puréed in soup with fennel and Jerusalem artichokes ...

Grate celeriac, blanch for a few minutes in boiling water, then cool and serve as a salad with a vinaigrette, or grate and serve raw with a rémoulade sauce (mayonnaise with Dijon mustard ...

In this recipe I pair the rich meat with a fresh salad and celeriac remoulade (a fancy name for what is essentially a French-style slaw). I find the juxtaposition of hot and cold elements liven ...

makes an unbelievable salad with celery root, fennel, and apples with an apple cider vinaigrette," says Hiltner. Celeriac is often used in soups and stews and is delicious roasted, Berner says.

Peel and roughly chop the celeriac knob, add to the boiling water and cook until softened, about 25 minutes. Strain, reserving the cooking liquid. Put the celeriac root in a blender and puree with ...

Grate celeriac, blanch for a few minutes in boiling water, then cool and serve as a salad with a vinaigrette, or grate and serve raw with a rémoulade sauce (mayonnaise with Dijon mustard ...