Friday, 24 October 2008
Celeriac or root celery.
Most folks use it - together with leek, carrot and other root veges as the basis for a hearty winter soup.
We boil it, squeeze out the moisture, then whip it with potato, milk and butter for a really cool mash.
Or you can dunk slices in flour, beaten egg and breadcrumbs and fry them as a vegetarian schnitzel.
Very nice, too.