Celeriac, or celery root, is a rather ugly veggie. In fact, it might win the prize for the ugliest produce in the grocery store. It’s gnarly (that’s really the best word to describe it), with all sorts of bumps and almost hair-like roots sticking out, but don’t let that deter you! For underneath that rough unattractive surface is one of my favorite root veggies ever. What does it taste like? Well, at the risk of sounding obvious, celery root tastes like celery, but better. The taste is not as biting as its above-ground counterpart (they really are all from the same plant), and I really appreciate the mellowness. One of my favorite ways to eat celeriac is as a mash, very similar to how one would make mashed potatoes. But because it has a lower starch content than potatoes, it has about half of the carbs as well, meaning that my mom (who is diabetic) can actually enjoy a bite or two with her meal.
So if you have never cooked celery root before, I encourage you to try it! Don’t be scared of its rather intimidating looking exterior, and you will find a great tasty root veggie, perfect for adding a bit of flavor variety to your meals during these winter months.
2 lb. celeriac, peeled and chopped
2 tbs. butter
1 tbs. vegetable stock base
1. Boil celeriac in a pot with a little olive oil until tender (i.e. can pierce with a fork). Drain and set in a large bowl.
2. Add in butter and vegetable stock base and gradually add in milk while beating with a hand mixer until a smooth consistency, just like you would mashed potatoes. Season with salt and pepper to taste. Enjoy!