Celeriac

by Shauna Sever — February 25, 2008

Ah, February. Not too much in the way of fresh market produce these days. But luckily root vegetables are still everywhere, with plenty of varieties to keep your diet interesting. What about celeriac? It may sound like something you don't want to catch, but celeriac, also commonly know as celery root, is a great way to put a twist on your veggie consumption when you're counting down the days until Spring.

The great flavor of celeriac lies more in the fleshy root than the leaves. You can eat it as a mash all on its own, or in soups, stews, casseroles, and gratins as the main event or as an accent on a hearty dish. Look for a firm root, with no soft spots and few knobs or rootlets. It takes a little doing to prepare celeriac--you have to cut off the ridged, tough outer surface before getting to the good stuff--but you will be rewarded with a fresh, celery-parsley flavor that sings of Spring, even in the dead of winter.

Celeriac Mash
Serves 4

1 large celeriac root, peeled and diced (about 3 cups)
1 large russet potato, peeled and cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup light sour cream
1 tablespoon butter
Sea salt and freshly ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add celeriac and cook for 15 minutes. Add the potato and continue to boil until both celeriac and potato are very tender, about 15 minutes more. Drain the vegetables and return them to the hot saucepan, stirring over medium-high heat until any excess liquid in the pan evaporates. Add the sour cream and butter and mash until the mixture is almost smooth. Season to taste with salt and pepper.