because its ugly, that’s why.

[16 Mar 2010 | By | 5 Comments]

celery root

Why did you buy celery root?

Because its ugly, that’s why. And it promised to challenge me to learn something new. I know very little about celery root, but since I made the investment to buy one, I now have the motivation to find out how to cook it—at least once.

I have heard of celery root puree—in fact tasted I may have tasted it in a restaurant once. If I recall, it is a nice compliment to sauces and meats while at the same time offering a ‘vegetized’ substitute for ‘mashed potatoes.’ Not that we don’t love mashed potatoes…

After haranguing around the web, I found some useful information. Celery root has a pungent celery-like flavor—with hints of parsley. Celery root is a special variety of celery—developed by gardeners during the Renaissance. Its a good source of potassium, and can be substituted in recipes calling for cauliflower, fennel or turnips. In fact, from what I read, it sounds like I might sometimes prefer the special flavor of celery root!

Here are some keepers:

Have YOU tried celery root? If so, in what kind of recipe?

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  • Lydia (The Perfect Pantry) said (16 March 2010 at 7:09 am):

    I’m partial to the traditional remoulade, where mustard helps to tenderize the celery root. But I also like mashed, like potatoes.

  • Krista said (16 March 2010 at 1:51 pm):

    I sure have and LOVE it! :-) I do it simple, peeled, boiled and mashed with olive oil, salt and pepper. Delish!! :-)

  • janelle said (16 March 2010 at 2:49 pm):

    Lydia: hello! I hope you are well? Good food for thought re: the mustard… is it because of the acid?

    Krista: Just like potatoes… but better? :)

  • dot said (18 March 2010 at 11:27 am):

    So, did you cook it?

  • janelle (author) said (19 March 2010 at 12:18 am):

    Yes! Root plus potatoes into a pseudo mashed potatoes… I liked it but want to try a few more recipes/outlets for this new gnarly friend;).