Celeriac

is traditionally integrated in the soup green, but is also very good as puree (very tasty mixed with potatoes!), as roasted or root vegetables and as schnitzel. The tubers, which grow half underground, can have a diameter of up to 20 cm. Before the tuber is placed in the pot, it is scrubbed under running water, then the ends and any woody parts are removed and the vegetables cut into slices, strips or cubes. Peeled tubers change colour quickly, so you should add a dash of vinegar or lemon juice to the cooking water.