Which is as well, because the one in last week's veg box was massive! I wish I'd taken a photo of it before we started to use it. Here is what I've made from it:
Potato and celeriac waffles - I've already blogged about these
Celeriac, apple and raisin salad from River Cottage Veg Everyday - he suggests adding Puy Lentils as an optional extra, and you can find the same recipe but including the lentils here - just omit the lentils to get the recipe I used. Whereas the waffles made use of the creamy texture of the cooked celeriac, this brought out the best of its fresh zingy flavour and crunchy texture when eaten raw.
Celeriac gratin with cinnamon and onion confit from Indian Spice by Reza Mohammed
Oh dear, what can I say? I've made creamy celeraic gratin many times. I've cooked celeriac with spices, I've cooked it with onions. But onions AND cream AND spices? Well, it just didn't work for either of us. To me, it had crossed the border between fusion food and CONfusion food. Sorry, Reza, I love you dearly but I won't be cooking this again. Ever.
Still a good chunk of celeriac left, so I made Nigel Slater's Bacon and Celeriac soup from The Kitchen Diaries II - a classic comforting bowl of soup for a chilly day!
I've only had this book 24 hours and am alreay inspired to cook from it - but I must make sure I set aside time to settle down and read it from cover to cover. His books are intended to be lingered over and inspired by, not just workhorse recipe books to be followed slavishly. This time I did follow it to the letter, partly because I happened to have exactly those ingredients and partly because I wasn't feeling very well and my imagination had deserted me, but I'll use this recipe as a basis for other soups in future. Maybe carrots would combine well with the celeriac, or a hint of citrus?
As this last recipe is from a Nigel Slater book, I'm linking to "Dish of the month" at Farmersgirl Kitchen and A Little Bit of Heaven on a Plate
And as for that celeriac - there is still enough left to make a remoulade or roast in chunks with some potatoes and parsnips.