A plant closely related to celery, celeriac, or celeri-rave as it is called in France, is often called the ‘turnip-rooted
celery’ because of its shape. Only the large swollen base of the stem, brown on the outside, white on the inside, is considered edible.
Celeriac can be used raw in salads and hors d’oeuvre or cooked as a flavouring for soups and stews.
To cook celeriac, first wash and peel them. Divide into quarters, then slice. Place the slices in a large saucepan, cover
with boiling salted water and cook over high heat for 10 minutes, or until the celeriac is tender. Remove from the heat and drain.