Celeriac is a member of the celery family that’s cultivated for its round, white root, which has a forbidding appearance but a delicate flavor, and which can be eaten raw or cooked. To use the root, peel it with a knife; the uneven surface is too much for most peelers to handle. Once you’ve removed most of the hairy, knobby bits, clean it up with a peeler and give it a good rinse. Don’t worry if there are dark crevices at the bottom where the roots were—they’re not worth peeling away, because you lose too much of the vegetable.
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If you get your hands on freshly dug celeriac, with the green tops still attached, save the tough stalks for stocks and soups (or get creative—one farmer I know uses them as straws for bloody marys). The leaves taste like a more assertive version of regular celery; they’re terrific in soups and salads or ground into a pesto, where their strong flavor shines.
Check out the following celeriac recipes, and then see how you can grow you own!