This time of year there starts to be a bit of chatter about celery root. Celery root? What is that, anyway?
Celery root, also known as celeriac, is a variety of branch celery that is grown for its tuber, rather than its stalks. In fact, its stalks don't look much like celery. Beneath its gnarled, rough exterior is a very pungent, white flesh. It can be eaten both cooked, and raw. It's mild, herby flavor goes well with butter, cream, and cheeses like Gruyere (what doesn't?!). It also complements nuts like walnuts and hazelnuts, herbs like parsley and thyme, nutmeg, mushrooms, artichoke hearts, potatoes, apples, and pears.
Celery root is rich in phosphorus and potassium. It keeps well wrapped in plastic in the humid drawer of your refrigerator, up to two weeks.
The good news is, this is peak time for celery root because it's just being dug up. It's available right now at the Greenmarket (above photo was taken last week at the Union Square market) and in some specialty grocery stores.
101 Cookbooks (a recipe blog with absolutely stunning photographs) is featuring a Truffled Chanterelle, Celery Root and Potato Gratin. If that isn't enough inspiration to get you on celery root, we can't help you here.