Celeriac - Have You Discovered It?

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Celeriac remoulade

Celeriac is an underappreciated vegetable, probably because it looks rather unappetizing! Its rough, knobby, brown exterior hides a crunchy, creamy, flavoursome flesh. Although celeriac smells like celery and is sometimes called celery root, it is not the root of common celery.

Buy firm, heavy bulbs without too many knobs since celeriac has to be peeled before it is used. Sprinkle cut celeriac with lemon juice or dressing to prevent discoloration. Unpeeled celeriac will keep about 2-3 weeks in the refrigerator. Available year round, this tasty root vegetable is more abundant in the fall and early spring.

Celeriac is equally good raw or cooked. Overcooking though will rob it of flavour and make it sticky. Raw celeriac is great in a platter of crudités or grated in various salads as it goes well with various types of dressings and seasonings. Cooked, it is excellent in cream soups or mashed with other vegetables like potatoes and carrots

Celeriac remoulade

Classic and simple, celeriac remoulade is an ideal introduction to this tasty tuber. Simply peel and grate 2 cups (500 mL) of celeriac, mix with remoulade sauce made with 2 Tbsp. (30 mL) mayonnaise, 1 Tbsp. (15 mL) Dijon mustard, 1 Tbsp. (15 mL) wine vinegar, and season with salt and pepper.