Celeriac

Céleri-rave

What it is

The ugliest vegetable at the market and the most transformed by ambition: France shreds it raw into rémoulade at every bistro, while modern chefs bake the whole gnarled globe in a salt crust and carve it tableside like a roast. Same root, two centuries of range.

In the kitchen

Raw, cut it fine and dress it immediately; cooked, brown it hard — its sugars caramelise like a scallop’s. The peelings make a remarkable stock.

Goes with

Apple Mustard Walnut Black truffle Hazelnut Cream

Same species

Celery Celery seed

Also used with

Ascorbic acid Hind Mallard Fallow deer Green spelt Young wild boar

In season alongside

Bamboo shoot Bintje potato Blue foot mushroom Cauliflower Charcoal burner Charolais

Something wrong here, or missing? Tell us