Celeriac
The part celery, part fennel flavour of celeriac goes perfectly with highly flavoured dishes like game, pork, and rich meaty stews.
Mash
Celeriac is wonderful mashed. Make as you would potato mash. Peel and cut the celeriac into chunks and boil for 10-15 minutes. Mash with a generous knob of butter and some warm milk. If you're feeling indulgent, substitute cream for the milk. Delicious.
A 50:50 mix of celeriac and potatoes also works well.
Sauteed
Peel, cut into small cubes or chips and fry in a little olive oil. Add a little chopped thyme or rosemary to the pan for extra flavour.
Roasted
Peel your celeriac, cut into 1in chunks and parboil for 2-3 minutes. Drain well, coat in olive oil, season and roast for 30 minutes in a hot oven. Feel free to add other veg to the mix too. Give squash, potatoes and beetroot the same treatment. Add a few woody herbs like rosemary and thyme and whole unpeeled garlic cloves to the roasting pan as well if you fancy it.
Stews
I love to add celeriac to beef stews too, in generous 1in chunks. Its celery-infused qualities lend a deep flavour to the stew, as well as tasting delicious.