We love it in stews, soups and even eaten raw. Simply put, celeriac is the root of a celery plant. It has an earthy taste with a slight hint of celery flavor. The texture is close to a turnip or ...

But its plain appearance shouldn’t be a turn-off – not only is celeriac good to eat year-round (with the best of the crop found from September to April), but its unique earthy, nutty taste ...

One type of vegetable contains lots of minerals which could support your health. Different types of this vegetable offer a ...

As the celeriac roasts, it absorbs some of the raisiny flavour of the marsala (but not the alcohol, which just burns off), while caramelising to a golden, sticky brownness. Excellent with game ...

Chop the leftovers by hand or pulse in a food processor. Don’t overdo it; the mixture should be rough not smooth. Season generously with salt and pepper. Transfer the leftovers to the bowl with the ...

This is the celeriac hummus we created for the Te Mana Mutton sandwiches we served at Taste Auckland as part of Hangi Pit Masters in 2018. It makes a great accompaniment to any roast or braised lamb.