The knobbly bits, stems and leaves of celeriac often get discarded, but the whole plant is edible, so long as you know how
Celeriac is a notorious vegetable, known for its ugly appearance and gnarly, rough and pockmarked exterior. Its tendril-like roots, stalks and leaves are usually removed before it’s put on sale, but they’re all edible, too. Shop directly via a veg box scheme or farm stall, and you may be able to procure the whole plant.
Celeriac was bred for its root from the same plant as celery, which is why the stem and leaves are so similar to a bunch of celery, if a little more intense in flavour. They’re especially useful when used as an aromatic herb to flavour sauces, soups and stews. Contrary to popular belief, the skin is also edible, so long as it’s cleaned, and it roasts and boils well.
