Closely related to celery, celeriac has been cultivated to have an enlarged edible root. The root does not get tough or woody as it grows, and has a crisp, milder taste similar to celery with the texture of a radish.
Remove stems and leaves. Store unwashed roots in the fridge for two weeks or more.
Rinse celeriac to remove any loose dirt. Peel the root until you see the clean, white flesh. It can be prepared raw, chopped small into salads or sliced into matchsticks and served on a vegetable platter. It makes a great addition to soups, stews, and stir fries, and can be roasted similarly to other root vegetables such as carrots and beets. It’s a must-try!