Celeriac is one of the knobblier root vegetables. It needs to be thickly peeled and cut straight into water acidulated with lemon juice to prevent discoloration. It cooks to a good puree, which is often mixed with mashed potato to soften its flavor and make the texture drier. Chopped celery adds a crunchy contrast. The puree goes well with chicken, and is very good with fish, particularly as the topping to a fish pie.
** Asian Online Recipes