Grown for the root rather than the stalks, celeriac does still have a distinct celery flavor. The exerior is tough and knobby so you want to peel it first. Use the celery-tasting white flesh in soups, salads, roasted, etc.Storage: Keep in a bag in the fridge for up to a month.
Preparation: Cut off the exterior - a knife tends to work better than a peeler. Rinse and slice and dice as the recipe calls for. You can use it like a carrot - grater and add raw to salads, add to soups, cook and mash, etc.How to Clean Celery Root - video
Celery Root and Carrot Slaw
Yam, Celery Root, and Bacon Hash
Apple-Celeriac Gratin
Baked Rigatoni with Fontina and Celery Root Puree
Roasted Squash Soup
Roasted Mixed Vegetables
