Celeriac 'Prinz' is a little known knobbly veg that produces small to medium white, firm roots that are resistant to bolting. The roots have a slight taste of celery (which it is related to but is easier to grow) and aniseed. The leaves are celery like and add flavour to salads, soups & stews.
A little extra care is needed when cooking to ensure it does not taste bitter. Peel the skin and cut into cubes and add quickly to a pan of boiling water for about 10 mins until soft. (The celeriac will go brown quickly, like apples, so use straight after cutting and add to boiling water.) To help reduce bitterness in soups & stews pre-boil the celeriac in water for a few minutes and then drain away the water before adding to the other vegetables. If you wish to use raw in a salad it is worth popping it in boiling water for a minutes and then plunging into cold water, dry and use.