By Liza Drew, RD
Flavorful Fact: Though it was mentioned in Homer’s Odyssey, celeriac (aka celery root) did not become commonly used until the 1600s, particularly in France, and is still unfamiliar to most Americans to this day.
Celeriac is a root vegetable, with a thin and bumpy, slightly hairy skin. It likely wouldn’t win a popularity (or beauty) contest, but celeriac is a vegetable triple-threat: nutritious, delicious, and versatile. This close relative to stalk celery has a similar flavor, but a texture more like a turnip. It grows well in New Hampshire and can be stored throughout the winter.
It makes a luscious side dish when mashed either on its own or combined with potatoes. It can also be eaten raw, and is particularly tasty when thinly sliced and tossed with apples, red onions and a creamy dressing for a crunchy winter salad. However, my favorite way to use celeriac is to add it to soups, especially a creamy pureed soup like this one.
Try this Recipe: Creamy Celeriac Soup with Herb Croutons