Celeriac
Not a good looker, but a beautiful, somewhat smoky taste. Celeriac mash is lovely - slice off the roots and any stalks, then peel off the skin. Cook, then mash with plenty of butter or milk and a generous seasoning of nutmeg. For a milder taste, mash together with an equal amount of potato.
It also makes a beautifully creamy addition to soup.
Celeriac and stilton soup
Chop the celeriac into chunks. Soften chopped onions and garlic in a large pan with a little butter, then add the celeriac, turn up the heat and cook for 5 minutes, stirring occasionally. Pour in a jugful of vegetable stock, bring to the boil, then simmer for 30 to 40 minutes till tender.
Remove from heat and blend until smooth, then return to a medium heat. When warmed through, stir in a carton of double cream and crumble pieces of Stilton from a large piece (but keep some in reserve). When the cheese has melted, ladle into bowls, and scatter on the remaining Stilton and a drizzle of olive oil.
Roast root vegetables – peel then slice your celeriac into wedges no wider than 3cm. Cut up one or two baking potatoes similarly, but keep the skins on. Take 2 or 3 large carrots and parsnips and quarter them lengthways, then cut the lengths in half. Put all into a large roasting dish, pour over plenty of olive oil, add half a dozen cloves of garlic, seasoning, and, if you fancy it, a few wedges of lemon. Roast in a preheated oven (220c or gas mark 7), check and stir after half an hour, until all the veg is tender – maybe 45 minutes to an hour.