Celeriac is related to celery and celery leaf but, unlike these two types, celeriac grows partially underground. Its tubers have a brownish-yellow colour, and leaves are sometimes still attached. The flesh inside is lighter in colour. This sturdy tuber has a strong aromatic flavour that offers many possibilities.
Basic techniques: roasting, blanching, boiling, steaming, braising, gratineeing, grilling, caramelising, puréeing.
Taste combinations: bacon, confit de canard, cod, pike perch, Parmesan, truffle cheese, potato rösti, morel mushrooms, porcini mushrooms, winter truffle, carrot, nutmeg, caraway, sage, walnut, mirin, mustard, capers.