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• Braised Winter Root Vegetables Root vegetables are surely winter’s prize. Humble, gnarled, and misshapen — sometimes downright ugly — we tend to take them for granted or ignore them altogether. But vegetables like celery root, parsnips, and rutabagas are mainstays of the winter months. They’re at their very best at a time when the selection of seasonal fresh vegetables is slim.
Select celery roots with stalks and leaves at the top, if possible. Look for roots that have the smoothest, least bossed exterior so you’ll have less waste when peeling. Roots should feel heavy, and the flesh should be hard and firm, not spongy. Store celery root in a plastic bag in the refrigerator for up to 10 days. If you’ve purchased the root with its stalks and leaves, trim these off before storing — use them in soups or stocks the way you’d use celery (but remember that these have a stronger flavor). The culinary uses for celery root vegetables seem endless, and run the gamut of just about every cooking technique. Celery root needs to be trimmed and peeled before use and can be eaten raw when cut very fine or shredded. It can be steamed, boiled, roasted, braised, or fried — but take care not to overcook any root vegetable, or it will disintegrate into a tasteless mush. If you’ve begun the new year with a resolution to eat healthy, root vegetables are a great place to start. They’re low-calorie but “high-volume,” which means you fill up without taking in a lot of calories. Celery root is also used in traditional Chinese medicine to reduce high blood pressure; recent studies suggest it’s the presence of phytochemicals called phthalides that produce this benefit. We all know that vegetables are good for us, so don’t give homely winter vegetables like celery root the cold shoulder. These humble, unassuming vegetables are delicious and nutritious. We think you’ll like them if you give them a try!
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Celeriac, or celery root as it is generally called in this country, is a form of stalk celery, but it looks entirely different from its ubiquitous sleek and slender cousin. Celery root is a knobby, bulbous root with a dirty brown, creviced skin. Cut off the thick skin and pale ivory flesh appears, infused with the refreshing and zesty flavor of parsley and celery. Though celery root has never attained the popularity here that it enjoys in Europe, many chefs have rediscovered this versatile Old World vegetable as a delicious addition to soup, stews, salads, gratins, and stuffings.