Celeriac may not be the most attractive of the root vegetables, but when peeled, it delivers a wide range of uses. It’s a type of celery specifically grown for the tuber rather than the stalk or leaves. The taste is similar to celery (minus the strings), while the texture is more like a potato. Treat it like a radish and prepare it fresh, baked, steamed, fried, mashed, or pureed. You can also use it as a thickener for soups and stews.
The French developed a classic celeriac remoulade and the vegetable remains popular across Europe,
Celeriac may be difficult to find in many
Look for small-to-medium sized roots (about 4" in diameter after trimming) with fewer knobs. Older varieties will be fibrous and may be hollow.
Kept cool and moist with plenty of airflow, celeriac can last several months.
• Slice off the ends, rinse well, and remove the remaining outer layer. The flesh will begin to turn brown unless kept in lemon water.
• Thin slices can be fried and served as “chips.”
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