A love of Autumn and the humble celeriac

There are many things that stand out and scream Autumn: chunky knitwear, dark mornings and the smell of bonfires.

But when it comes to food, Autumnal cooking is the season many chefs cannot wait to get stuck into so they can embrace the smoky woodiness that the seasonal produce available from September has to offer. They literally cannot wait to crank up the heating and get some easy one pot dishes on the stove.

Bright orange pumpkins chopped into thick chunks and roasted with garlic and cinnamon, rich thick sticky wild mushroom risottos, deep rouge beef stews and herby dumplings.

All of these sound so delightfully enticing. The very descriptions leap off the page and send our taste buds into a frenzy and their vibrant appearances are so aesthetically pleasing. Autumn dining is the absolute epitome of comfort eating

But one vegetable that often gets over looked, possibly partly due to its incredibly ugly appearance is the celeriac.

A celeriac is a root vegetable that has been cultivated for its edible roots. Bulbous, rough and knobbly, the outer appearance of the celeriac is what puts most people off.

Like any initial perception, one must get past that unattractive exterior before realising there is a beautiful versatile vegetable underneath that can used to make an array of tasty and nutritious dishes.

Celeriac is delicious in soups and stews ad as an alternative to mash. Pureed celeriac with cream and butter just tops off my Christmas a treat.

But one fantastic all rounder, perfect for the party season dish,  is Celeriac remoulade.

A remoulade is a traditional French sauce which is mayonnaise or aioli based. Celeriac is then sliced, grated or chopped very finely, usually using a mandolin and then added to the remoulade and then extra Dijon mustard is added to give it that undeniable flavour.

Here is a quick recipe for Celeriac remoulade.

If you have your own homemade mayonnaise as a base then all the better. But good quality shop bought mayonnaise will suffice.