Celery Root or Celeriac

Celery root is grown for the root and not the stalks. Even among the other root vegetables, its brown and knobby appearance wins no beauty contest. The taste is that of celery, only more pronounced, and the texture is firm and dense like that of a turnip. Europeans love this root; we in the United States are just starting to appreciate it. If you do find it at the market, buy the smallest ones, for the larger roots will be woody and tough.

Celery root can be peeled, julienned, blanched and combined with a tart dressing for a salad. It’s also good boiled or braised and combines well with other vegetables, especially potatoes.