Another random CSA ingredient...celery root?? Most of the recipes I found are puréed but I want to be more interesting with it!

Dauphinoise potatoes, but with some layers of celeriac added in is excellent!

Julienned, then steamed and sauced with a remoulade - classic. Easy sauce could be mustard mixed with yogurt and a fresh herb. Lovely side dish. I also love it pureed in soup served in tea cups with a shot of maple syrup and vinegar in the bottom of the cup.

Sliced in a gratin or pureed in soup---delicious. Also, try sneaking some in with the potatoes when making mashed potatoes. It also keeps very well in a cool place.

In case you missed it, check this out -- just posted by Amanda and Merrill: http://www.food52.com/blog/2764_how_to_prep_celeriac

And you ARE lucky! As the Italians might say, "Ugly But Good!"

Lucky you! Celery root is the greatest vegetable ever. Raw in remoulade or shaved in a salad, sliced for a gratin (with or without potatoes), puréed in soup or just mashed... However you decide to use it, make sure to save the cleaned peels for stock. Super delicious.

I use in in many soups and stocks.I shred it in the food processor and toss it in towards the middle of the cooking cycle. Could also go into any stew, spaghetti sauce or anything you would put celery into.

It is the secret ingredient in the best chicken stock I have ever tasted. Add it, peeled and cut into rough chunks, along with the carrots and onions when making stock. Sublime.

Scalloped is good! http://www.food52.com/recipes/14541_scalloped_potatoes_and_celery_root

This salad is great and calls for celery root! http://www.food52.com/recipes/1692_nottoovirtuous_salad_with_caramelized_apple_vinaigrette

You can also make a celery root remoulade. Easy and tasty.