Celeriac recipes

Thick ribbons of celeriac stand in for noodles in this deeply savoury Japanese-inspired ramen, where the vegetable's earthy, celery-like flavour soaks up a rich white miso and ginger broth beautifully. The celeriac is cut into wide, flat strips so it holds its shape in the hot soup without going soft, giving you something satisfying to eat rather than a flavour footnote. Crispy fried shallots and a soft-boiled egg finish it off properly.

This is the kind of dinner you throw together on a Tuesday when the fridge needs clearing — fast, deeply satisfying and better than it has any right to be. Coarsely grated raw celeriac forms the base of the hash, cooking down in the pan until the edges catch and crisp up while the inside stays tender. Leeks add sweetness, a little smoked paprika adds warmth, and a fried egg on top makes it a complete meal.

A crisp, punchy French-style remoulade that lets raw celeriac do exactly what it does best — its earthy, celery-like bite cutting beautifully against sharp apple and a mustardy crème fraîche dressing. This is the kind of salad that genuinely improves after 20 minutes in the fridge, and it works as a starter, a side, or piled into a sandwich with cold roast pork. The walnuts bring just enough crunch and richness to make it feel like a proper dish.

Thick slabs of celeriac, boiled until just tender then crumbed and fried golden, are one of the most satisfying things you can put on a plate in winter. The flesh stays creamy inside while the coating shatters, and a sharp, salty caper and anchovy butter melting over the top is the finishing touch that makes this feel like a proper restaurant main course. It is more involved than a weeknight dinner but very achievable at the weekend.