We've been seeing a lot of celery root (also known as celeriac) in the farmer's markets recently. It's a funny-looking root about the size of a jicama, with twisty, gnarly ends and a strong celery fragrance. It's usually in season starting in the late fall through the winter and well into the spring. While it's popular in Europe, most Americans aren't familiar with it, unfortunately.
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.
Celery Root Soup with Top Shelf Beet Relish
Spiced Celery Root Soup with Bacon and Honey
(Image: Kathryn Hill)