A large, knobbly root vegetable, the base of the stem of certain types of celery. It is from the celery family and tastes quite similar, but has a slightly nutty, milder and sweeter taste

Can be eaten raw or cooked.

Cooking tip: Add to already boiling water, rather than cold water as it reduces the bitterness.

Tiffany's Recipes:

Jerusalem Artichoke & Celeriac Veloute