Celery root can be eaten both raw and cooked. The outer layer is too tough to peel off, so it's best to trim it off with a knife. Celery root can be grated into salads, cooked in soups or casseroles, or boiled with other root vegetables and mashed together. The root keeps very well and can be stored for several months. The taste is very mild and pleasant, like celery. The root is crunchy when raw, like jicama, and when cooked, has the texture of a potato. Celeriac can also be juiced.
(Image: Kathryn Hill)