If you were to go by looks, celeriac or celery root would never get a second thought (in fact, it might not even get a first one). We are here to tell you: don’t be fooled by looks! This delicious, healthy vegetable is easy to prepare, and is one of the few root vegetables whose flavor is light and refreshing. In my mother’s kitchen in northern Italy, celeriac is a staple that finds its way in many a dish. For me it is the perfect reminder of home. Come and cook with us!
Believe it or not, celeriac is a member of the carrot or parsley family. It is the size of a baseball or grapefruit, firm to the touch, with a rough skin colored beige to light brown. Most stores keep display it with beets, parsnips and turnips. Celeriac is high in dietary fiber, vitamin B6 and C, magnesium, potassium, manganese, and phosphorous.
While it might be a challenge to clean, the effort is worth it. Celeriac is good cooked and raw. Wash it, peel it and grate it or cut it into thin sticks (in a julienne). Marinate it in vinaigrette and serve as your vegetable salad. Or, boil it with some potatoes (one for one), for mashed potatoes with a twist. Finally, don’t forget to add celeriac to your vegetable or chicken broth, risotto or minestrone soup. So, when you come across this ugly little root, don’t walk past it. Pick it up, bring it home, cook it up, and let us know what you think. Come and cook with us!
Baked Celeriac (by Mark Bittman)
Chestnut Soup (inspired by Chef Kurt Gutenbrunner)
Come and Cook with Us 