I remember the first day I heard the word 'Celeriac'. I was in a first year Food as Medicine lecture and I remember thinking - "Did she mean to say celery?" It soon became evident that this was an entirely different food and my sheltered regional upbringing was obvious! When I was asked in the supermarket this week by the checkout assistant "What's THAT?", it brought back those memories.
Celeriac is a root vegetable in the celery family which is bulbous and has a thick pale coloured skin - which you cut off. Inside is flesh that looks a bit like parsnip really. Being a root vegetable it is packed with minerals and fibre, and perfect for soups and roasting. Give it a go!