From March to December, but this root vegetable is at its best during the colder months.
Look for small to medium-sized bulbs that feel heavy for their size and have no soft patches. The skin should be pale green or cream coloured. It's best to buy celeriac bulbs that have a smoother exterior as they're easier to peel.
Remove the stalks and store in a sealed plastic bag in the fridge for up to 10 days.
Use a sharp knife to remove the thick skin, then cut into pieces and boil or bake until tender. Celeriac can also be eaten raw in salads - simply peel and coarsely grate or cut into matchsticks. If not using immediately, keep in a bowl of acidulated water (water with lemon juice) as the flesh discolours quickly when exposed to air.
5 quick ways with celeriac
Next time you make mashed potato, substitute half the uncooked potato with peeled and cubed celeriac.
Celeriac is brilliant for thickening soups. Good flavour combinations include celeriac, onion and potato; celeriac and broccoli; and celeriac, leek and white beans.
Add grated celeriac to potato salad for some extra crunch and a subtle celery flavour.
Or make celeriac remoulade, an alternative to potato salad. Grate celeriac and place in acidulated water. Mix a little Dijon mustard into some good-quality mayonnaise. Drain celeriac, place in a bowl with capers and chopped parsley, and dress with mayonnaise.
For a quick side dish, peel and cube celeriac, then parboil for 10 minutes. Drain well. Fry with a little olive oil until celeriac is soft and golden. Sprinkle with chives, season and serve.