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Celeriac

Celeriac is best from September 15 - December 1

The ugly first cousin of Celery, Celeriac has sweet personality. The hardest part about cooking it is peeling. I used to peel carefully just skimming along, then peeling each of the crevices with the tip of a paring knife. No longer, when I get to the gnarly part of the root I just peel deeply enough to remove all of the skin. This is probably because I don't buy it by the pound.  
       
One of the easiest ways to feature this vegetable is to finely julienne it and dress it with a mustard-y mayonnaise called remoulade, which actually is mayonnaise with a lot of mustard mixed in.  
   
It's also popular mashed with potatoes.