Celeriac — what is that?!?

Celeriac is a gnarled looking light brown root which is very knobby.  Also called celery root, it has a distinctive taste that can be described as a cross between strong celery and parsley with a nutty twist. It has the texture of potatoes when raw.

How to store and prepare: Store in refrigeration.  When ready to use trim side roots and leaves and be sure to wash dirt-filled crevices.

Uses:  can be boiled, braised, steamed, roasted, or eaten raw.  Potatoes take on a new character when boiled and mashed with celeriac.  It’s delicious simmered in soups and stews, or baked in gratins.  And it’s wonderful roasted with meats, or shredded for salads and slaws.

The fall classic at our house is roasted with apples and drizzled with honey or maple syrup.

These savory soups sounds delish. Celeriac soup with thyme croutons http://www.epicurious.com/recipes/food/views/celery-root-bisque-with-thyme-croutons-233128 and Apple Celeriac Puree Soup http://www.chowhound.com/recipes/celery-root-soup-28907.

Or warm up with this side dish, Baked Potato Celeriac Wedges http://www.marthastewart.com/318662/potato-and-celery-root-rosti?czone=food/produce-guide-cnt/produce-guide-fall&center=276955&gallery=274202&slide=256344