Celeriac (celery root)

Okay, everyone wants to know what that funny looking, celery-smelling thing is in their share.  It’s celeriac, a vegetable grown for it’s bulbous root which ranges from the size of a baseball to a softball.  Its’ flavor is like a cross between celery and parsley and the green leaves on top make a wonderful cooking herb.


Storage and Handling:

Remove the leaves and store separately in a loosely closed plastic bag for up to 5 days.  Store the root in a loosely closed plastic bag in your refrigerator crisper drawer for up to a month.  Before cooking, peel the outside layer of rough skin to reveal the white root inside. 


When peeled, celeriac will brown like potatoes or apples, submerge in water or add a squeeze of lemon juice to stop browning.


If you are fortunate enough to have a root cellar, they can be stored long-term when un-washed.


Culinary Uses:

Celery Root or celeriac is wonderful grated, thinly sliced or julienne into salads or slaws, roasted, braised, mashed with potatoes, layered into gratins, and cooked into soups and stews.


The fresh green tops can be used in stocks in place of celery, chopped and added into soups as an herb, or as garnish.