Abel and Cole introduced me to celeriac last year when it turned up in one of my vegetable boxes and it has now become one of my favourite winter vegetables.
It is probably the ugliest of vegetables but looks can be deceiving. I have tried it mashed but wasn’t that keen and I have also grated it raw into a coleslaw, which was very nice. But my favourite way to cook it is as a creamy, garlicky dauphinois.
Having peeled it, I use my mandolin to slice it finely.
Then I layer it in a shallow dish, sprinkling it liberally with garlic and salt and pepper between the layers.
Lazily, I like to use this chopped garlic.
Then I add the cream and milk mixture, dot with some butter and grated nutmeg and cook it slowly for 1 1/2 hours. I use this Delia recipe, substituting the potato.
It is transformed into a true swan of a vegetable dish and it is just delicious with roast lamb.