Getting to the root of the matter

     Celeriac has been described as a "rather ugly, knobby, brown vegetable...actually the root of a special celery cultivated specifically for its root." by the Food Network Encyclopedia.  It is, as its name implies, a root  vegetable and known also by the confusing moniker celery root.  It isn't actually the root of celery but simply a relative, a roughshod cousin" as some have called it.

     Available from October to April, it stores well in cool temperatures.  The taste has been described as a cross between strong celery and parsley when it is used raw in creating salads, and slaws, or cooked in soups, stews and purees.  Its flavor is luscious and creamy.


     But first the knobby exterior must be hewn off, preferably with a serrated bread knife,  before the white interior can be roasted, braised, pureed or mashed.  T. Susan Chang of NPR's Kitchen Window says, "Once you've done away with all the hairy protuberances and reduced the celery root to an irregular, ivory polyhedron you're ready to enjoy the homely vegetable."


Tomorrow: Celery Root as comfort food