Celery Root AKA: Celeriac <br /> <br /> <br />Celery root, also known as celeriac, is a brown root vegetable that is knobby in shape and has an ivory white interior. <br />Its flavour falls between parsley and celery and ranges in size from an apple to a cantaloupe. <br /> <br />What to look for when selecting: look for firm, smooth-skinned celery root that is heavy for its size, avoid any with soft spots. <br /> <br />How to store: Store in a plastic bag in the refrigerator for up to two weeks <br /> <br />How to prepare: <br />It’s easier to peel celery root with a knife than a peeler. <br />To do so, cut a slice off both ends of the root so that it stands straight. <br />Following the curve of the root, to cut off the brownish skin which will expose the white flesh. <br />If you don’t use celery root as soon as you peel and cut it, it will discolour. <br />To avoid this, soak it in acidulated water (1 tablespoon lemon juice or vinegar per cup of water) for a few minutes. <br />You can prepare celery root in a variety of ways, including boiling, deep-frying, roasting, steaming, or enjoy it raw it’s a great addition to a veggie platter or salad! <br /> <br />What’s the difference between Celery and Celery Root: Celery root or celeriac and celery are members of the same family of vegetables, but celery root is not the root of the vegetable you buy called celery. <br />Celery root is cultivated for its root or base instead of for its stalk or leaves. <br />Raw celery is crunchy and wet whereas raw celery root has a texture similar to turnips or carrots. Cooked celery root can take on a smooth velvety texture. <br /> <br />Tips: <br />- Try grating your celery root into a salad or add it to soup. <br />- Celery root can also be cooked and pureed as a side, like you would serve mashed potatoes. <br />- Celery root is done cooking when it is soft, just like a potato. <br />- Try substituting celery root for half the potato in a mashed or scalloped potato dish. <br />- Grocery stores will usually label it celery root or celeriac.
