Glossary

A large root vegetable with a taste of celery, celeriac is sold without its leaves. It is available from mid-September to the end of April. To prepare, peel like potato, rinse and keep in acidulated water until ready to use. It can be mashed, roasted, boiled, steamed or made into soup. Shredded, lanched for a few minutes in boiling water and then cooled, it can be served as a salad with a vinaigrette or piquant dressing.