In Season: Celery root, also called celeriac, is harvested in the late fall. This ugly duckling has a distinct, refreshing flavor reminiscent of a cross between celery and parsley. The green stalks that sprout from the root aren't for snacking -- they're more pungent and not as crisp as regular celery -- but are wonderful simmered in soup or stock. Celery root stores well at cool temperatures, so it's available throughout the winter. Some markets carry it year-round. What to Look For: Celery root is roughly globe-shaped, with a knobby, uneven surface. The outside is a mottled brown color and the interior is creamy white. Choose firm celery root that feels heavy for its size, and avoid any that have soft spots. How to Store: Wrap celery root loosely and store in the produce drawer of the refrigerator for up to two weeks.
Earthy textures make this salad as interesting
to look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licoricelike flavor shines.