Got it in my farm drop this week. What do YOU do w it?
Treat it like potato -- cubed and roasted, or steamed/boiled and mashed (just heads-up you won't need much liquid) -- simmered into a soup
It's a really delicious vegetable, well worth enjoying. It tastes like celery, but has the texture of a root vegetable.
It's also really good for you - lots of vitamin C, and very low in calories.
down there at the bottom of the page, there are links to:
Celery Root Puree: http://www.chow.com/recipes/28906-cel... (I've also made it with JUST celeriac...but it's better with potato, as it has a better body and a little more subtle flavor)
and Celery Root Soup: http://www.chow.com/recipes/28907-cel...
and Celery Root and Mushroom stuffing: http://www.chow.com/recipes/28904-cel...
sunshine842 pretty much covered the celery root basics, but there's also celery root chips;(like potato chips) thinly slice wedges on a mandolin, deep fry and season with salt and a little ground cumin; celery root makes a great coleslaw on it's own or with other coleslaw vegetables, and of course there's the classic French celery root remoulade; I've linked Julia Child's and David Lebovitz' (with nice photos) recipes here; there's many other variations on this theme on the web:
The epicurious link takes it steps further with some other offerings, particularly the celery root-apple soup and the celery root pommes Anna, which are both delicious:
Celery root is a great vegetable, enjoy!
Make yourself a good garlicky aioli (or just commercial mayo mixed with lots of crushed, minced garlic), mix with a big pile of grated raw celeriac and a bit of salt. One of the best things you can put in your mouth.
We steam our celery root until it can easily be pierced with a paring knife. Peel and cut into chunks while still hot, and cover with red wine or balsamic vinaigrette. After a couple hours the celery root has absorbed tons of flavor -- it is delicious this way!
Another vote for remoulade. I love mine with mayo, dijon mustard, S&P, parley and CAPERS!
Also very good in vichyssoise - just add it in with the potatoes. Yummy!
I use it in chicken soup and for broth for gefilte fish-
I like using the green tops-they don't usually come with them.