Having received a celeriac (aka "celery root" or "knob celery")
recently from a farm delivery, the obvious question arose: What in
the heck to do with it? We know that our members are a curious,
knowledgeable group, so two thoughts came to mind: 1) Look up
celeriac recipes in both our cookbooks and online - both easy
enough to do through the EYB library, and 2) ask for
advice.
We did do a little research about celeriac. Europeans are far
more likely to know and appreciate celeriac - it is the basis for
the French celerie remoulade, in which the root is
peeled, grated, "cooked" in lemon juice, then dressed with a
mustardy mayonnaise. And while it is a cousin to stalk celery, it
is a root vegetable, related to anise, carrots, parsley,
and parsnips. Many people advise thinking about it as a
funky-looking potato when considering how to cook
it.
So for those of you either looking for a challenge,
or lucky enough to have one fall in your lap, here are some
suggestions for cooking a celeriac. And, as we mentioned, we'd love
to hear any of your tested ideas:
We have over 2,000 celeriac recipes in our indexed books
-- here they are sorted
by rating.
And for even more suggestions, our library found
these recipes available online, sorted by buzz.