Raw celeriac is a great addition to salads. Celeriac remoulade is the classic preparation, a simple salad of celeriac, mayonnaise, mustard and lemon juice. But it's worth branching out and trying some more unusual recipes like Nathan Outlaw’s Root vegetable slaw or Paul Ainsworth’s Celeriac, apple and fennel slaw.
Celeriac is worth cooking, as well. You can treat it like any root veg. Roast it as you would potatoes. Boil it and mash it with other root vegetables, or serve it on its own.
Celeriac makes a fantastic winter soup too as in Marcello Tully’s Celeriac and blue cheese soup. Or for something totally different, try Paul Foster’s whole celeriac baked in salt crust or Matthew Tomkinson’s Oxtail and celeriac lasagne.