Hi Spuds. Celeriac, where to start? I love it myself and eat it regularly. It has a slight aniseed flavour to it so goes particularly well with fish but its earthiness goes well with meat too. It can be substituted for potato in just about any potato recipe and cooked the same way though it can be a little fibrous in a way similar to squash (it is celery root after all). I make mash with 60/40ish mix of potato to celeriac (plus lots of milk, butter and seasoning). This gives celeriac flavour with the smoothness of potato. A couple of regulars for me are soup and remoulade. 1. Celeriac & apple soup Celeriac 500g (diced) Apple 200-250g (diced). I use Granny Smiths for the crispness Shallot 50g Garlic 2 or 3 cloves Vegetable stock 1000ml (I often use chicken stock which is fine too) Heat stock in stock pot or slow cooker. Fry shallot and garlic in oil (I use rapeseed but whatever you prefer). Transfer to stock pot or slow cooker. Fry celeriac in a little butter in batches. Transfer. Ditto for apple. Cook until celeriac and apple have softened. (20 minutes on the hob, 2 or 3 hours in slow cooker). Blitz. (I use a jug blender but a decent stick blender should be fine). Season to taste. Adding a small handful of watercress is nice too. 2. Celeriac remoulade 100g of mayonnaise (I always make my own, but use whatever you have to hand). 5 or 6 tsp Dijon mustard Juice from 1 lemon 500g celeriac Mix together the mayo, mustard, and lemon and season to taste. Grate the celeriac and quickly mix with the mayo. Can be used instead of tartare sauce or even coleslaw. Particularly good with white fish. Actually, I think it could be good in fish tacos (I hadn't considered that before but might give it a try this weekend). My favourite though is with white toast and very fresh watercress.