Celery root, also known as celeriac, is the bulb from which celery stalks grow from. You have probably passed by it in the grocery store numerous times but disregarded it because of its less than appetizing appearance. Like the old saying goes "don't judge a book by its cover" or in this case "don't judge a root by its looks." Celery root has a mild celery flavor and can be eaten raw, roasted, blanched, braised, and pureed. It also has a high starch content which makes it a great thickener for soups or to be paired with other starchy vegetables such as potatoes.
To breakdown the root, you must first create a flat surface. The easiest way to do this is to cur both ends off. Then, run your knife along the sides to remove the skin. I like to cut off an extra layer because the earthy flavor can permeate past the skin. Once the creamy white bulb has been all cleaned up, it can be shaved into this slices, cut into matchsticks or even chopped into chunks for roasting. Watch the video below to see a visual tutorial on how to prepare this wonderful root vegetable for the holidays.
If you are looking for something a little different this Thanksgiving, try this recipe for celery root and cauliflower puree. This is a great recipe if you are counting calories because it doesn't have all the fat of mashed potatoes but still is smooth and creamy.
Celery root fries are a delicious alternative to standard Franch fries. I like to toss mine is seasoned salt and finely minced fresh Italian parsley.
Honey roasted root vegetables is one of the easiest yet most gratifying dishes a person can cook. The vegetables transform in the oven becoming caramelized and sweet. You can add a pinch of cayenne pepper for a spicy kick.