Have You Tried? Celery Root

Celery root (also called celeriac) is a different form of the familiar stalk celery, with a more subtle flavor. The off-white orb tapers into a gnarled mass at the bottom and has a rough, pebbled texture all over. The green stalks that sprout from a celery 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 is often sold without the stalks attached. Look for roots that are heavy for their size and very firm, with no soft spots. Celery root keeps in the refrigerator for about one week.

Scrub the whole celery root, then cut away the tangled part at the bottom with a sharp knife. Remove the rough skin with a vegetable peeler or knife. Thinly slice or shred the cream-colored flesh for salads or slaws, or cut it into wedges and roast with other root vegetables. You can also boil and puree the flesh. If you're not using peeled celery root right away, keep it in a bowl of cold water with a squeezed lemon. The acid will prevent the white flesh from browning.