Recipe notes by Burford Garden Company
Celeriac may be one of the kitchen garden’s most unusual looking vegetables, but appearances aside this delicious nutty, celery-flavoured gem is at its best from September right the way through the winter months up until around late March or April.
Use just like you would the humble potato (celeriac ‘chips’ are quite delicious, and celeriac dauphinoise is out of this world), but we enjoy it baked whole, slowly in a moderate oven, and with little but essential seasoning.
Baking celeriac in this way is just perfect to serve at a cosy autumnal sharing supper.