Here’s an interesting way to serve celeriac raw. Shave peeled celeriac and Chioggia beetroot (the type with concentric white and blush red rings), or golden beetroot, thinly on a mandoline, toss with lemon juice and salt and mix with sliced red onion, fresh orange or pink grapefruit segments, walnuts or pine nuts. Add heaps of chopped parsley and a little fresh marjoram if you have it. Drizzle with lemon-infused oil. This makes a refreshing starter for a rich dinner. Nice.
Easier still, if you have a perfect specimen, serve thick slices with a good dry aged cheddar, the sharper and tangier the better, along with olives and gherkins, and sliced chorizo or garlicky salami, as a nibble platter with wine.