Celeriac stores quite well, thus it is an important part of our seasonal winter diets. The root can actually be stored for up to 6 months! Separate the stalks from the root, and keep them in your refrigerator loosely wrapped in plastic or in the crisper drawer until you are ready to use it. Use the stalks within 5 to 7 days.
Celeriac is in the same family as celery. The difference is that celeriac is grown for its root and celery is grown for its stalks. The stalks on celeriac resemble celery and have a lot of delicious flavor in them, however they are more tough and fibrous than celery and are not usually eaten as you would eat a celery stalk.
Even though celeriac tops are tough and fibrous, don’t throw them away! Their flavor can add depth to a pot of stock or soup.
To prepare the root bulb, scrub the exterior of the root the best you can. Next, thinly slice away the top and bottom of the root so there is a flat side on the top and the bottom. You’ll probably need to take a little more off the bottom to get past the majority of the roots and get into the more usable bulb portion of the root. At this point, I usually cut the root in half or into quarters so it is easier to handle. Using a paring knife, carefully trim away the outer skin. Once you’ve removed the outer skin, rinse the remaining piece of celeriac and clean your cutting board if there’s any residual dirt. The inner portion of the root is white, solid and entirely edible.
Celeriac has a subtle celery flavor that provides a background to soups, stews, and root mashes. It also makes a delicious soup or gratin on its own or combined with potatoes or other root vegetables. It can also be eaten raw in salads and slaws paired with other fall fruits and vegetables and a simple creamy dressing. There is a classic French preparation called Remoulade which is basically a creamy celeriac slaw. I like to make a slaw based on this concept, but add apples and fresh, chopped cranberries as well as parsley when available.
Health & Nutrition: More “paleo” recipes are encouraging the use of celeriac as a substitute for starchy potatoes, noodles, etc.
