Cooking
Before you cook your celery root, you’ll need to prep it. Peeling and paring is usually best done with a sharp chef’s knife. This how-to video with Melissa Clark of The New York Times will set first-timers off on the right foot.
Celery root can be used in a variety of ways: raw, roasted, braised, you name it. One classic French preparation is a slaw dressed with a remoulade sauce, most commonly known as celeri remoulade. Southern chef Virginia Willis offers a similar preparation: grated celery root with a dressing of mayonnaise, Dijon mustard, capers, tarragon and parsley, plus the zest and juice of a lemon. Celery root soup is another favorite — try this recipe from Greek culinary authority Diane Kochilas, who adds fennel, figs and feta.
For a mash with a twist, use one part celery root and two parts potatoes, along with a few whole cloves of garlic. Boil, with a half-teaspoon of salt per pound of vegetables, until fork tender, about 25 minutes. Strain and reserve the cooking liquid, then ladle it in as necessary while mashing to loosen the texture a bit. Add butter, salt, black pepper and fresh parsley to taste.
Nutrition
Although far from a superfood, celery root has some nutritional value. One cup, raw, contains around 65 calories, has two to three grams of both fiber and protein, and mild amounts of calcium and potassium.
