In any case, this knobby, ugly root is probably one of the most delicious vegetables you will ever eat. Underneath the tough skin is a smooth, creamy flesh with a flavor reminiscent of parsley and celery.
More popular in Europe and the UK, it can be hard to find in supermarkets in the U.S., and is quite pricey to boot.
Celeriac, or Celery Root as it is also called, is wonderful raw in salads, roasted, boiled, steamed, mashed, in soups, or in casseroles. It goes especially well with meat.
When buying this autumn/winter root vegetable, select roots that small to medium in size and have no soft spots. Keep in the fridge in the crisper in a perforated plastic bag.
For a great article, read–“The Vegetable World’s Ugly Duckling: Celeriac” by Jack Staub
Use a sharp steel knife to cut off the ends. A chef’s knife works the best. The ends are tough to cut through.
Use a sharp, stainless steel paring knife to peel the tough skin. I happen to like a curved paring knife because it cuts around the curves nicely.
My favorite way to eat celeriac is in Potato-Celeriac Au Gratin.
Other recipes to try: