Celeriac

Store whole, unwashed celeriac in the crisper drawer of your refrigerator. If it has been trimmed, it will not keep as long.

To peel celeriac, slice off the top and bottom, then carefully trim away the tough outer skin with a knife.

Celeriac oxidizes quickly once cut, so submerge peeled and cut pieces in water with a little lemon juice or vinegar until ready to cook.

Its texture softens beautifully when roasted, bringing out its sweet, nutty notes.

Consider adding it to gratters or gratins for a flavorful side dish.

Apples

Leeks

Potatoes

Cream

Herbs (parsley, thyme)

Pork

Chicken

Peeling celeriac with a vegetable peeler can be difficult due to its irregular shape. A sharp knife is often more effective.

Overcooking can make celeriac mushy; aim for tender but still slightly firm.