Celery is such a common ingredient that it’s easy to overlook its bulbous cousin, celeriac, often called celery root. Its odd, gnarly shape hides delicately sweet and nutty flesh
Celeriac can be boiled, braised, steamed, roasted or eaten raw. And it’s a wonderful alternative to potatoes and other starches when roasted with meats, and is a perfect stand in for cabbage when shredded in salads and slaws. A European favorite, celeriac is so delicious that it is surprising that it is not more widely used in the United States.
Celeriac is available year round, but it is at its best this time of the year. Choose a firm root that feels heavy for its weight. The task of peeling and trimming this root is intimidating, but if you use a sharp chef’s knife to remove and discard the twisted upper section, the remaining root can be cut in half around the equator. Remove the thick skin from each half using a paring knife. Cut it into manageable chunks and quickly immerse in a bowl of acidulated water (water with a squeeze of lemon juice) to prevent browning before proceeding with your recipe.
• TIPS AND TECHNIQUES: Like most stews and braises, this tastes even better the next day, so make it ahead if you have the chance.