Celeriac, or celery root, is the knobby vegetable that many might pass by at the greenmarket. But after the outer layer is cut off, celeriac can be sliced thin for salads or cooked and pureed. The vegetable is grown mostly for its root and is not the root of conventional celery. It's available in the fall and winter.
The vegetable has subtle flavors of celery and parsley. It is popular in Europe and the Mediterranean. In France, celeriac is used to make remoulade. Sliced raw, it's crunchy and refreshing. Cooked and pureed, celeriac becomes a nourishing side dish.
- Apple Celeriac Remoulade With Crab
- Spaghetti with Thyme-Chile Celeriac Puree
- Celeriac Puree
- Celeriac Potato Pancakes With Apple Creme Fraiche
- Perla Meyers' Celeriac Soup
How do you use celeriac?