Celeriac

Celery root can be eaten raw and is popularly grated or spiralized and tossed into salads, grain bowls, or fruit salads. The corm is also utilized in many cooking methods such as blanching, boiling, mashing, stewing, and roasting. Before cooking, the rough skin should be removed, and the white flesh should be soaked in a milk bath or in acidulated water to prevent the flesh from browning. Once prepared, Celery root can be utilized as a non-starchy substitute for potatoes for any meal and can be prepared similarly. Celery root can be cut into fries, mashed, roasted as a vegetarian “steak,” boiled and diced for a take on potato salad, pureed for soup, or sliced and baked into chips. Celery root pairs well with herbs such as rosemary, cilantro, and parsley, cheeses such as gruyere and blue, toasted walnuts, fruits such as pears and apples, ginger, capers, tomatillos, and meats such as steak, poultry, and fish.