In Season: Celery root, also called celeriac, is harvested in the late fall. Its distinct, refreshing flavor has been compared to a cross between celery and parsley. It 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.

Crisp Granny Smith apples and celery root are cut into matchsticks and tossed in a dressing of cider vinegar, sugar, Dijon mustard and fresh parsley. Pair this flavorful side dish with salmon or roast beef.

Celery root brings the fresh flavor of celery without the stringiness to this puree. Serve with any meal as a unique side dish in place of the standard mashed potatoes.

A potato rosti, started on the stove and finished in the oven, stands in for high-maintenance fried latkes; celery root imparts a bright flavor. Serve wedges with sour cream.

This updated version of a beloved French recipe begins with a creamy dressing of mayonnaise, creme fraiche, lemon juice, and Dijon mustard. After seasoning with minced cornichons, parsley, tarragon, and capers, the dressing is tossed with crunchy julienned celery root.

When preparing this side dish, the celeriac, or celery root, can be roasted ahead of time; let it stand at room temperature until you're ready to add it to the mashed potatoes. Wild mushrooms sauteed with butter and rosemary make a mouthwatering garnish.

This simple pureed soup is made from celery root, potatoes, and Ginger Gold apples. Serve as a flavorful beginning to a festive fall meal.

A light, low-fat buttermilk dressing replaces the traditional mayonnaise-rich sauce in a fresh new version of the classic celery remoulade. A mandoline comes in handy to slice the celery root into thin ribbons.

Some of fall's most distinctive flavors are showcased in this pureed celery root soup garnished with apple, chestnut, and brussels sprouts. Cardamom, anise, cinnamon, and coriander flavor the celery root while it simmers.

Celery root, also called celeriac, is mashed with potatoes and apples in this creamy puree. Blue cheese adds a palate-tingling counterpoint to the dish.