Celeriac, or celery root, is at its peak in wintertime. This heavy, knobbly root tastes kind of like a cross between celery and parsley, according to Candy; it can be eaten raw or cooked.

To serve celeriac raw in salads, julienne finely or shred, and toss with lemon juice or hold in acidulated water to keep it from browning. rabaja notes that using ice water makes it extra crunchy. She likes it with a light grainy mustard vinaigrette.

Celeriac can be cooked in many ways. It’s good mashed with potatoes or on its own; in gratins; braised with stock; in soups, either pureed or brothy; and tossed with olive oil and roasted, alone or in combination with other root vegetables. Adding a squirt of lemon juice a few minutes before you take roasted celeriac out of the oven adds a nice depth of flavor, says JenMarie66.

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