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Although it's also known as celery root, celeriac is not the same species of vegetable that we love to dip. The close relation between the two, though, is evident in celeriac's subtle and sweet celery-like flavor. A bulbous root vegetable that appears from fall through spring, celeraic tastes great cooked or raw. Classically served in France cut into matchsticks with a remoulade sauce, celeriac is also great roasted or in soups. Choose bulbs that feel firm and heavy and don't worry about the number or size of the roots or stems—you'll be cutting them off when you remove the peel with a paring knife. |
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| Recipes to try: |
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Celeriac and Celery Salad |
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Puree of Celeriac Soup with Glazed Celeriac and Curried Apple |
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Cucumber, Celeriac and Citrus Salad with Warm Rock Shrimp |
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