by Sarah Lang, Assistant Farmer
© Sarah Lang, Assistant Farmer
If there was a trophy for the strangest looking vegetable on the farm, celeriac (aka celery root) would certainly be a leading contender. When first wrestled from the ground, celeriac bears more resemblance to a Mandrake out of a Harry Potter novel than a recognizable vegetable (no Mandrakes were harmed during the harvest season).
Celeriac is related to carrots, parsnips, and (of course) celery, the latter of which is easy to see in the similar stalks of the plants. Appearances aside, celeriac has an alluring sweet and nutty flavor. It makes a good low-carb substitute for potatoes. Try it mashed, as homefries with a medley of beet and carrot fries, in latkes, or in soup. It’s wonderful roasted and pureed and paired with a pork main dish. Or try it raw in coleslaw or salads, where it combines well with tart apples. A true multi-purpose vegetable!
Not sure what to do with your celeriac, whether from our CSA or your local farmers’ market? Check out the recipes below:
Celery Root Mousse Sandwich
Celery Root Apple Salad
Curried Lentil Stew with Celeriac and Squash
Parsley Root Fries with Roasted Tomato Ketchup (sub celeriac for parsley root)