Try it peeled, diced and boiled until tender then either mashed or simply tossed with butter - sprinkle with chives for added colour. Or use to flavour soups and stocks. You can also eat celeriac raw in salads, peeled and grated or cut into thinsticks. Toss it in lemon juice or salad dressing to prevent discoloration. When buying celeriac look out for heavy specimens that feel quite firm, not spongy. Remove any leaves if still attached or they will dry out the root.
DO YOU HAVE A RECIPE FOR ZUCCHINI AND FETA FRITTERS?
Grate 500g zucchini, squeeze well to remove excess moisture then put in a bowl with 2 lightly-beaten eggs, 100g crumbled feta cheese,
3 finely sliced spring onions, 1 tablespoon chopped fresh herbs (such as parsley, chives), 3/4 teaspoon salt, a good grind of black pepper, and 4 tablespoons of self-raising flour. Lightly fold ingredients together, then drop spoonfuls of the mixture into shallow hot oil. Cook until golden, turning once, then drain on kitchen paper. Serve hot or at room temperature.
