Last week, we wrote about the stunning Romanesco now in season at the Hollywood Farmers' Market. Though eye-catching in a different way, the gnarled and hairy – some might even say ugly – celery root is another fall/winter vegetable that's just as worth bringing home.
Celery root (also known as celeriac) may not be pretty, but it is tasty and versatile. When buying, choose roots that are firm and heavy for their size. Small roots are more tender than large ones, which can be fibrous. To store, cut off any green stems and keep the roots in a plastic bag in the refrigerator for up to a week. (The stems can be eaten, but bear in mind they are stronger than regular celery.) A pound of celery root will yield about two cups once peeled and sliced.
Soup is one of the most common ways to prepare celery root. Here are some recipes from The Kitchn archives:
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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