Celery root
An unconventional favorite among vegetables, this oddly shaped, knobbly vegetable has a distinctive celery flavor and a subtle, nutty aroma. Its flavor and aroma are most pronounced when pureed: chop into small pieces, simmer over low heat, and mash into a puree. You can also use celery root raw, as is common in France, by cutting it into strips and adding it to a delicate remoulade sauce.
Availability
Celery is available throughout the year, but the juiciest and tastiest roots ripen between September and April.
How to choose
When choosing celery root, the main rule is that it should visually correspond to its weight, meaning a large root should be heavy. Avoid colorless specimens; ripe celery root has a rich beige color.
How to prepare vegetables
Using a sharp knife, trim off the top and bottom of the root, then use a vegetable peeler to remove the tough skin. Be prepared to trim off about a quarter of the entire vegetable.
How to store
Unpeeled celery root should be stored in the refrigerator in special vegetable containers. When sliced, the root quickly loses its color, specifically darkening, so to preserve it, place it in a bowl of water acidified with a small amount of lemon juice or wine vinegar.
How to cook
Cut the celery root into large pieces of any shape and boil for about 20 minutes or simmer in a frying pan for 40 minutes. And best of all Bake celery root in the oven.
All recipes with celery root
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