Celeriac has a celery flavor, and is texturally akin to other root crops like beets and carrots.
Store in a plastic bag in the refrigerator.
Celeriac looks like a potato but is actually in the celery family. It is a wonderful low starch vegetable that has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel.
Great smell, great flavor. I use these a lot in soups and stews, sometimes substituting for carrots or other root veggies, since I'm not a big fan of carrots.
Note: mine came with the greens still attached, adding to the weight a little bit. My husband just ate the stalks like regular celery, so it wasn't wasted. It's a little more stringy/fibery than regular celery, but tastes the same. Just keep this in mind when ordering, and order a little more if you're worried you won't get enough of the root itself. I ordered in late summer though so maybe this changes as it gets colder.
Very good, not too many wrinkles in the outer skin to be removed, fresh and clean -- delicious mashed with butter, salt and pepper!
I roasted this with the skin on and ate everything! I cut it in half (no peeling!) and rubbed both halves with olive oil and crushed coriander. I poked holes all over to help it cook. Roasted at 350 for about an hour, then sliced and enjoyed! Recipe from Ottolenghi.
Delicious! Celeriac is extremely versatile, I use it in soups, salads, and in a roasted vegetable medley. It has a fresh crisp taste, like celery, but had a more meaty texture.