Celeriac is a delicious, seasonal root veg, often ignored for its looks (alien brain, anyone?). But once you get past it’s knobbly, soily exterior you are left with an earthy, nutty flavour which is featured raw or cooked in many Mediterranean recipes. Navigating your way around it’s knobbly roots and bobbly skin doesn’t have to be difficult. Simply chop off the roots, peel if you wish, using a sharp knife, cutting off sections in a downward motion, and working your way around the veg. If you don’t want to peel it, that’s fine too, just give it a good wash and enjoy the extra fibre from the skin. And, if you don’t plan to cook it straight away, simply toss the chopped veg into acidulated water (essentially water with a good few squeezes of lemon or lime juice or even vinegar), and this will stop it from going brown until you are ready to cook it.
Here’s a simple recipe for a warming and therapeutic vegan dish that combines celeriac, carrots and oranges. It’s a halfway house between a comforting broth and lightly poached veg, perfect for when you need something gentle, but full of good things to battle those winter bugs, such as Vitamins C, A, a host of B vitamins, as well as zinc. You can prepare this dish in advance and it keeps in the fridge for a few days.