Cookbook:Celery Root

Celery root, also called celeriac, turnip-rooted celery, and knob celery, is a variety of celery grown for its large root.

Characteristics
The roots are large and generally rounded in shape, with a bumpy tan/brown exterior. The inner flesh is white and crisp, like that of parsnip, rutabaga, and kohlrabi. Flavor-wise, they are overall milder than celery stalk but still have an aromatic flavor like it and parsley.

Seasonality
Celery roots are available year-round with a peak in the fall and winter.

Selection and storage
When picking celery root, look for firm, dense, non-dehydrated bulbs. You'll want to avoid excessively large bulbs, which tend to be spongy in texture. Smaller bulbs have a slightly more pronounced flavor, which may be important if you're planning to cook and serve the vegetable on its own. If you do buy the roots with the tops, trim the stalks and save them for soups and stews. Like other root vegetables, celery root can be kept in a cool, dark, dry place like a root cellar for a few weeks. The refrigerator is also a fine choice.

Preparation
To prepare celery roots for cooking, start by scrubbing them to remove the dirt. Trim off the top and bottom to remove any remaining stalk and root end portions. Peeling can be difficult, especially if the skin is very rough—a sharp knife may be a better choice for removing the exterior than a peeler. After cutting it into pieces as desired, you can keep the celery root in acidulated water to prevent browning. Be sure to discard any spongy parts.

Use
The celery root is routinely used in French cooking and is seen throughout Europe, especially in the north of the region. It is often cooked and mashed or used in casseroles and baked dishes. It can also be eaten raw in salads for a mild crunchy addition. Like celery stalk, the root can be used as an aromatic to flavor soups. As an autumnal food, it pairs well with similarly hearty seasonal ingredients, such as apple, mushroom, brassicas, game, pork, and duck. Avoid overcooking celery root, as it will go quickly from firm to mushy.