This rather ugly, gnarly root is a member of the celery family, but is not the root of what we recognize as celery. Rather, it is the root of a particular celery that is cultivated solely for its root. The taste is somewhere between strong celery and parsley. It is a mainstay in French bistros and brasseries. Celery root can be shredded, grated, or julienned and tossed with a sharp dressing and served on its own. Celeriac-potato puree is a wonderful alternative to mashed potatoes and it is also excellent in soups. Celery knob is available year round, but is best November through April. Don't be turned off by its looks!
Thursday March 23, 2017