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Celery Root,Clean, $1.99 lb - Real Deal at Verrill Farm

opinionatedchef Sep 17, 2013 08:52 PM

We were out there today for our regular wkly run of Black Prince tomatoes, corn, gazpacho, etc (6 kinds of eggplant all $1.99 lb) and picked up a real deal- Celery Root/Celeriac, round and not knobby- none of that waste w/ the normal dirt filled root mass- just $1.99 lb (usually around $5 lb at WF.
Actually the nicest (highest yield) celeriac i've ever seen. ( They also carry some of the Fiore di Nonna Burrata and Fig Burrata.)

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  1. StriperGuy RE: opinionatedchef Sep 18, 2013 01:21 AM

    What do you do with the celeriac? Raw, cooked? In France it is sold by the pouch pre-julienned.

    I like it well enough raw...

    8 Replies
    1. re: StriperGuy
      steinpilz RE: StriperGuy Sep 18, 2013 05:25 AM

      I really like it with a mustard/majo sauce, sour cream or creme fraiche can also be added. Cook first in a broth then peel and slice (I prefer a larger julienne):



      1. re: StriperGuy
        trufflehound RE: StriperGuy Sep 18, 2013 05:53 AM

        delicious raw in a salad or cooked in a gratin. really brings out that celeriac falvor.

        1. re: StriperGuy
          Madrid RE: StriperGuy Sep 18, 2013 06:03 AM

          I like to grate it raw and served with grated green apple and roasted pecans in a mustard walnut oil dressing with blue cheese.

          1. re: Madrid
            opinionatedchef RE: Madrid Sep 18, 2013 03:44 PM

            m, WHEN did you say you were serving that next? :-}

            1. re: opinionatedchef
              Madrid RE: opinionatedchef Sep 18, 2013 04:44 PM

              with arugula and roasted green beans from the farmers market. for my son's birthday party...his 14th, for adults only this dish! really need to put the vinegar (pecan vinegar) or lemon juice on both the julienned apples and celeric in advance, so they don't get too brown.

              I"d make this every week if I had a source like the ones your got at Russo's. I'd love to go every week to Russo but it does not fit into our lives now.

              1. re: Madrid
                opinionatedchef RE: Madrid Sep 18, 2013 06:31 PM

                lovely sounding! and I found mine at Verrill,not Russo's just fyi.

                1. re: opinionatedchef
                  Madrid RE: opinionatedchef Sep 19, 2013 06:20 AM

                  I love Verrill Farm and wish I lived down the road from them. But it's even further for me to get there than Russo's......if you see such wonderful clean celery root anywhere else, please post!

          2. re: StriperGuy
            treb RE: StriperGuy Sep 18, 2013 06:49 AM

            Can make it like a slaw, just julianne it, tastes great.

          3. pinehurst RE: opinionatedchef Sep 18, 2013 06:53 AM

            It's also really good in chowders. What a nice find!

            1. k
              Klunco RE: opinionatedchef Sep 18, 2013 07:45 AM

              Thanks for the heads up! Celeriac is one of my favorite vegetables but can be slightly difficult to find and expensive.

              Besides shredded raw with remoulade. I love it simply steamed and slathered with a dijon/mayo combo. It's one of the few vegetables that is better steamed than roasted imo.

              It's also great pureed by itself or sub 50/50 with potatoes for a mashed potato/celery puree. It also makes a delicious soup.

              5 Replies
              1. re: Klunco
                Science Chick RE: Klunco Sep 18, 2013 01:10 PM

                +1 for the mashed w or w/o potato

                1. re: Klunco
                  opinionatedchef RE: Klunco Sep 18, 2013 03:55 PM

                  hmmm, agree w/ evthng except the steam>roast. I love it cubed, lightly oiled, roasted HIGH heat to caramelize the outside. Roasted along with (and served with) parsnips and beets , for three distinct flavor profiles that all work well together. I serve that melange with turkey, goose, duck.

                  also great roasted with cubed garnet sweet potatoes for a hash- w/ or w/o bacon, onion,thyme, bay leaf, duck sausage........

                  (stripey, just fyi, when pureed, it's watery like fennel, which is why it is good combined w/ mashed potato.)

                  1. re: opinionatedchef
                    StriperGuy RE: opinionatedchef Sep 19, 2013 03:16 AM

                    Thanks for all the recs

                    1. re: StriperGuy
                      opinionatedchef RE: StriperGuy Sep 19, 2013 01:17 PM

                      you betcha!;-]

                    2. re: opinionatedchef
                      Klunco RE: opinionatedchef Sep 19, 2013 10:35 AM

                      Great idea to roast them with parsnips and beets! I'll have to try that.

                  2. m
                    Madrid RE: opinionatedchef Sep 18, 2013 08:12 AM

                    any other sources for such clean celery root? I'd buy it all the time if it wasn't so hard to peel......

                    3 Replies
                    1. re: Madrid
                      emannths RE: Madrid Sep 24, 2013 11:36 AM

                      The Dick's stand at the Waltham farmer's market was selling cleaned up roots, $3 for a "bunch" of two. If you pick carefully, you can find bunches that have two softball-sized roots.

                      1. re: emannths
                        Allstonian RE: emannths Sep 24, 2013 11:42 AM

                        Thanks for the reminder - I noticed that Dick's had some nicely prepped celery root at the Brookline market last week as well, and had meant to post the same.

                        1. re: Allstonian
                          Madrid RE: Allstonian Sep 24, 2013 02:04 PM

                          and I got some great celery roots at the Somerville Union Sq market. tis the season, I think.

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