As the name implies, celeriac has a strong taste akin to celery. However, they are not the same plant. Both celery and celeriac were derived from the same wild species but celeriac is grown specifically for the the edible root. Get past the awkward looking exterior because the inside holds an amazing flavor for a root vegetable.
Celeriac is often used like other root vegetables: in stews, mashes, and as a nice addition to fall sides. I’ll often make a mashed potato that includes a bit of parsnip, rutabaga, and celeriac; a wonderful twist on the traditional dish.
Depending on the condition of the root, I remove the skin in two different ways. If most of the roots have been trimmed away (most likely what you would find in a grocery store), I’ll use a peeler. But if the outside is rough, it’s easier to cut off the outsides. The Kitchn has a step by step that walks you through the process!
Fall/Winter
Several varieties include Brilliant or Mentor but most celeriac at the market will look and taste similar.
This root is used often in soups, casseroles, and gratins. Celeriac is typically paired with other root vegetables however, makes for a stellar main-dish star. The intimidating exterior gives way to a creamy interior.
Look for roots that are bulbous and firm. You will find celeriac with or without the more familiar looking stalks. Ideal roots are about the size of a softball and heavy for their size.
Keep celeriac in a plastic bag in the refrigerator where it will last about one week. This root is best used fresh.
