Getting to the Root of It

Celeriac

Celery root–or celeriac, as it’s sometimes called–is a type of celery cultivated specifically for its root. Though the stalk is edible and tastes a bit like the celery we’re accustomed to, the true appeal of celeriac lies underground. Due to its irregular surface, the knotted, knobbly root can be a bit tricky to peel, but once you do have it peeled and grated/diced, it’s a very versatile vegetable. (The easiest way to peel is to first cut it in half and then use a small knife to trim off the outer surface.) One warning, however: since it will quickly brown when exposed to air, either use the cut root immediately or drop it into a bowl of cold acidulated water.

Raw celeriac tastes like a cross between celery and radish. Its crunchy, light character makes it an intriguing addition to salads; when cooked, it mellows considerably and goes well with grains and other tubers.

To cook, simmer chunks of celeriac for about 10 minutes and then check to see if it has reached your preferred tenderness. Serve with a bit of lemon juice, oil, and fresh herbs…or add it to mashed potatoes and/or cooked whole grains (millet, quinoa, barley, etc.). It can also stand in for potatoes in a potato salad or a baked dish.

Enjoy!

Tags: celeriac, celery, celery root