Celery Root


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Root vegetables are surely winter’s prize, but we tend to take them for granted or ignore them altogether. Yet 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.

Celeriac, or celery root as it’s generally called in the US, is a form of stalk celery, but it looks entirely different. Celery root is a knobby, bulbous root with a dirty brown, creviced skin. Cut off the thick skin to reveal pale ivory flesh, 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.

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.
 

Why choose organic?

  • Choose organic whenever you can to help keep the residues of conventional agricultural pesticides and fertilizers out of your food. Organic produce is grown without toxic synthetic pesticides and fertilizers, using sustainable farming methods that protect the environment and help keep pesticides out of our soil, air, water, and food supply. Organic food is the healthiest choice for people and the planet — and we think it tastes better, too!
     

How to select and store celery root

  • Choose the root with the smoothest, least bossed exterior so you’ll have less waste when peeling. Celery roots should feel heavy for their size; they 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, they have a stronger flavor).
     

Tips for using celery root

  • 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.
  • Celery root 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.

More About Celery Root

Recommended Recipes
  • Celeri-rave en remoulade is a classic French bistro salad that features celery root (celeriac) in a tangy, mustardy mayonnaise-based sauce.
  • This hearty soup is chock-full of sweet and mellow winter root vegetables such as rutabagas, celery root, parsnips and carrots.
  • Celery root (also known as celeriac) and apple are made for each other. This sweet, earthy purée is a simply stunning accompaniment to roast pork, turkey or duck.
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