Celeriac is a root vegetable with the flavour of celery and the appearance of a rough, creamy brown turnip. It has a dense texture similar to turnip or potato when cooked and is also known as turnip-rooted celery or knob celery. Celeriac can be served blanched for salads or cooked. The classic French salad remoulade is made with blanched matchsticks of celeriac dressed with mayonnaise. It can be mashed with other root vegetables such as potatoes, turnips or parsnips or served as a purée seasoned with black pepper and garlic. Celeriac goes particularly well with beef and game dishes and is a tasty addition to hearty winter stews with beef or venison or chunky vegetable soups such as celeriac and blue cheese.