celeriac-root-with-tops-intactSome perfectly wonderful ingredients simply work at being ignored!  Celeriac, or also known as, Celery Root, is one of those ingredients.

Yes, it’s kinda homely.  The name doesn’t necessarily inspire creativity.  Yet, it has a great deal going for it!  Celeriac can be prepared pretty much the same way you would a potato; in fact, some diners would never notice you slipped some onto their plate in place of the weight loss inhibiting potato…

I’ve been endeavoring to work with celeriac.  It’s lovely raw, grated in a salad, or cook and then puree or mash this healthful treat.  The flavors are subtly bitter/sweet with notes of anise, celery, hazelnuts, and/or walnut.  Mashed Celeriac has a lovely fluffy texture.  The only hard part is peeling it.  Get out a nice sharp knife and just go for it.  A carrot peeler really isn’t going to touch this hunk of joy!

I decided to try using Celeriac in a braise featuring Italian herbs and wine.  Oh, my!  The battle was on!  Those beautiful, soft, luscious chunks of roasted vegetable brought out the aggressive side to those at my table… So good!  Please do try this soon!

Enjoy! Chef Celinda CelRoot2

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