Don’t panick. I haven’t gone rouge with all these healthy vegetable posts. I’ll do something decadent before the month’s over.
In the meantime, I present to you: celeriac (also called celery root, celery knob, or just plain old ugly vegetable).
It’s gnarly. Bad-to-the-bone. And… and… mild.
That’s right. Beneath the grisly skin is a pale, mottled muse. It tastes like a cross between mild celery and parsley, with a texture like a raw turnip.
Now, I’m not fond of turnips — raw or cooked — although I can choke down honey-glazed roasted turnips, especially if they’re scented with lavender. But that’s another post for another time.
The point is, don’t let the turnip texture turn you against celeriac, because it really is a delicate, delicious vegetable.
It takes some peeling to get that grisly skin off. Start by slicing off the top, and then slice off the bottom. That’s where you’ll find deep crevices that seem to never end.
Just keep slicing until all signs of grooves are gone.
You’ll get there. Now you can slice it however you want. You can even grate it. It depends on how you want to eat it.
You might want to slice them into rounds and broil or steam them.
You can eat them plain, or drizzled with a little olive oil and balsamic vinegar.
Or, once cooked, you can turn them into a puree or a soup.
Or you might want to cut them into matchsticks (julienne cut) and toss them in a salad with apples, or stir fry them with carrots and mushrooms.
Or you might want to dice them, and mix them in a seafood salad, or chopped vegetable salad.
Celeriac is in season now (October through April).
It does turn brown (oxidation) after peeling, so keep it covered in acidulated water (water + a squeeze of lemon juice or splash of vinegar) until your ready to use it.
Looking for Recipes? Try these:
Do you have a recipe for celeriac? Leave a link in the comments to share.