Glossary of food terms: C

Celeriac

A large, knobbly root vegetable, the base of the stem of certain types of celery. It tastes quite similar to celery, although it also has a slightly nutty flavour. It's in season from mid-September to the end of April. To prepare it, peel like a potato, rinse and keep in acidulated water until ready to use because it discolours quickly once cut. It can be mashed, roasted, boiled, steamed, made into soup or used to flavour stocks. Or grate it, blanch it for a few minutes in boiling water and then cool it, and then serve as a salad with a vinaigrette. Occasionally it's just grated and served raw with a remoulade sauce (mayonnaise with Dijon mustard, capers, gherkins, anchovies and herbs).

• Cream of celeriac soup with pan-fried curried scallops
• Celeriac remoulade with home-made mayonnaise
• Potato, celeriac and apple rösti