Celeriac

This root vegetable has been cultured and eaten since ancient times in Europe. Knobbly and round, it will never win prizes for beauty but has a lovely crisp flesh once peeled. Excellent mashed with potatoes and garlic and also very good sliced thinly in gratins. The classic dish is celeriac remoulade where the celeriac is peeled and then grated, blanched briefly in boiling water and then mixed with mayonnaise and a squeeze of lemon.