Kristy is an expert at making things pretty and a former Associate Editor of Food52.
This salad is great and calls for celery root! http://www.food52.com/recipes...
You can also make a celery root remoulade. Easy and tasty.
Abbie is a trusted source on General Cooking.
Scalloped is good! http://www.food52.com/recipes...
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.
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.
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.
In case you missed it, check this out -- just posted by Amanda and Merrill: http://www.food52.com/blog...
And you ARE lucky! As the Italians might say, "Ugly But Good!"
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.
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.
Dauphinoise potatoes, but with some layers of celeriac added in is excellent!
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