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celery root

What is it?

Celeriac looks like a hairy softball and tastes like a cross between celery and parsley. It’s delicious raw and cooked. Try it diced, shredded, or julienned in salads or add it to a soup or stew or to a creamy gratin. For a delicious twist on mashed potatoes, replace up to half the potatoes with cubed celery root and boil together until both are tender.

Kitchen math:

1 large celery root = 1-1/2 to 2 lb.

Don’t have it?

Other winter vegetables, such as parsnip or turnips can take the place of celeriac with some flavor differences. In salads or slaws, use a little less celery in place of celeriac.

How to choose:

Choose those about the size of a baseball; larger ones can be woody or spongy inside. It should be firm and heavy with no signs of sprouting or shriveling. If its parsley-like leaves are still attached, they should look fresh, not wilted.

How to prep:

To trim, cut off the leaves (if there are any) and the top and bottom of the root and then slice away the knobby skin until the inner white part of the root appears. Expect a good amount of trim loss due to the uneven surface of the root. Like a potato, peeled celery root turns brown, so drop it in a bowl of cold water or wait to peel until just before you need it.

How to store:

Keep celeriac dry, cool, and in the dark where it can last eight to twelve days before they begin to show any signs of deterioration.


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