Celery root, celeriac, turnip-rooted celery, and knob celery are all names used for that knobby, peculiar-looking vegetable that you may have noticed at the market. It is a cousin of the regular celery plant that is cultivated specifically for its root. It is rather ugly, but don’t be fooled. Under its skin, the flesh tastes like the finest celery (soft yet intense). Celery root is easy to grow and stores well. It makes a marvelously creamy puree, especially when combined with mashed potatoes. If you have never tried using this root vegetable in your home cooking repertoire, it is definitely worth a go.
Recipe: Celery Root Mashed Potatoes
To Choose: Firm roots that are heavy with their size are the ones to take home. Look for roots with a nice celery aroma. If it is not truly fresh, it will be spongy and dry.
To Store: Place in a zip-loc plastic bag and refrigerate for up to several weeks.
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