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Celeriac or celery root is a variety of celery used for its roots and shoots. It has a light celery flavour and can be eaten raw or cooked as you would potatoes, Alison Lambert writes.
1 celeriac (500g) and tops
2 carrots, grated
1 handful of parsley, roughly chopped
3 Tbsp good quality mayonnaise
1 lemon, juice
Salt and freshly cracked pepper
Remove the leaves of the celeriac and set aside.
Peel the celeriac carefully with a sharp knife.
Slice the celeriac thinly, then cut into thin match stick size pieces (approximately).
Place into a bowl, squeeze over the lemon and mix to combine.
Add the grated carrot, season with salt and pepper.
Add the mayonnaise and parsley and mix well to combine.
Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.