It looks like a celery plant that went wrong, with all the growing going into a big root bulb on the bottom of a small stringy looking bunch of celery growing out the top. Celeriac has a celery flavour and is from the same family. It is used as a root vegetable and the top has little use other than to put into your Bloody Mary. Celeriac should feel firm if it is soft it will be old and woody. To prepare the celeriac cut off the top stalks and the rough roots off the bottom. It is easiest peeled with a knife as the skin can be too tough for your standard peeler. Then slice, dice or grate away. Celeriac can be prepared in so many different ways, it will add a little as well as take on the flavour of the dish. From putting into your braised lamb shanks, vegetable or cream soups, sliced into a potato bake adds a beautiful subtle celery flavour & even eaten raw as a salad. Grated then mixed with diced onion, mustard, mayonnaise, lemon juice, capers and a little seasoning, this goes well with seafood. (save this one for when it warms up a little, they are around for the next few months)
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