Celery root, I deem you ugliest vegetable in the plant kingdom (with rutabaga coming in close second). With it’s gnarled, lumpy brown skin and tangled root ends, it’s easy to pass by a celery root at the farmer’s market or grocery store and not think twice. But, as they say, never judge a book by its cover.
Underneath that knobby skin — which is easily peeled away with a pairing knife – is tender, cream-colored flesh that is tasty eaten raw or cooked. It tastes similar to celery stalks, but a bit nuttier and heartier – kind of like a turnip. You can grate or cut them into thin, matchstick strips for a salad; add chunks to a stew; or boil and mash ‘em like you would potatoes. Either way, give this ugly duckling a try them next time you come across one at the market and I’m sure you’ll be delighted!
- How to pick: Buy small roots that are heavy for their size and don’t have any bruised or soft spots. Don’t worry too much about the roots growing from the end or any stalks growing from the top, unless of course they are terribly rotten and disgusting looking.
- How to store: Keep in the fridge in a plastic bag for up to five days.
- How to prepare: Trim and discard roots, stalks and the tough outer skin. If you are using it for a salad, thinly cut into matchstick size strips or dice into small cubes (smaller is better when eating raw because large pieces tend to be a bit tough to chew through). If you are adding it to a soup or mashing it like potatoes, cut into 1/2″ to 1″ cubes.
- Recipe ideas: Spoon some of Williams-Sonoma’s Celery Root Puree or 101 Cookbook’s Celery Root Gratin alongside your meatloaf or roast chicken; cozy up to a piping bowl of Epicurious’ Celery Root and Apple Soup; and check back on Friday for my simple Celery Root and Apple Salad.
- Fun fact: Celery root, also known as celeriac or celery knob, isn’t the root of celery stalks that you commonly see in the supermarket – they just taste like them.
{ 2 comments… read them below or add one }
So, why not just eat celery??
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