Sunday 23 March
Last week at the Summertown Farmers' Market, we got a root of celeriac, which we've hestitated to try before. But this time we felt daring.
Holt's tips for dealing with celeriac are: peel it ruthlessly. Vegetable peelers are no good, use a paring knife and go deep. Don't stop until it's pale and free of dark spots.
Then slice it up and boil it like any root vedge, but maybe for a bit longer, just to be sure.
We boiled it for 5-10 minutes and then added sliced potatoes. When both were tender, we mashed them together with butter and cream, and served them with some sliced, reheated roast pork. Good, too.