Celeriac

Celery and celeriac are from the same family, but the more common variety is harvested for its crunchy stalks above ground, while celeriac is harvested for the knobby stem that grows underground. Though celeriac is often called  “celery root,” it’s not a root at all. It’s a bulbous stem.

The flavor resembles celery, but celeriac is earthier and nuttier. You could compare the flavor to parsley, while the texture is somewhere between a potato and a turnip. Once the knobby outer skin is cut off, you can enjoy celeriac raw, roasted, stewed or mashed, among other preparations.

Don’t let the strange appearance deter you the next time you stumble across this versatile yet under-appreciated vegetable. It deserves a spot on your winter table.

Selecting:

Choose a celeriac that is heavy when lifted; the outer skin should be firm and dry, not slimy. It doesn’t matter whether the green shoots are attached.

Storing:

If the celeriac has green shoots, trim them off and use in stocks or chop and sprinkle on salads. Store unwashed and unpeeled celeriac in the crisper drawer of your refrigerator for 1 or 2 months. Stored too long, celeriac will dry out and its center will become hollow and rotten. It will feel soft when this happens. To prevent celeriac from drying out and discoloring, only wash and peel it when you are ready to use it.

Pairing:

Allspice, almonds, apples, asparagus, bacon, basil, beans, beef, beets, black pepper, bread, butter, cabbage, capers, carrots, cashews, cauliflower, cheese, chicken, cilantro, cinnamon, coconut, corn, cream, crème fraîche, dates, dill, eggs, fennel, fish, garlic, ginger, grapes, honey, jalapeños, kale, lamb, lemon, lentils, lime, maple syrup, milk, mushrooms, mustard, nutmeg, olive oil, onions, parsley, peanuts, pears, pecans, peppers, pork, potatoes, raisins, rice, rosemary, salt, sausage, sesame, soy sauce, spinach, squash, sweet potatoes, thyme, tomatoes, vinegar, walnuts, wine, Worcestershire, yogurt.