More or less round and orange in size, celery root has a daunting appearanceΓÇöknobby, grimy, and perhaps tangled at the roots. Ah, but beneath the skin is tender, cream-colored flesh with an exquisite nutty taste. An autumn and winter vegetable, celery root is also called celeriac and turnip-rooted celery. Select small to medium knobs, the heaviest for their size. They should have no cuts, bruises, or soft spots. If there are stalks on top, they should be crisp and fresh. You can use the stalks for seasoningΓÇöthey have the concentrated flavor of Chinese celery. Leave on any stalks and store in perforated plastic vegetable bags in the refrigerator crisper.
To Prepare: Scrub well all over with a stiff brush under cold running water. Cut off bits of roots. When peeling, have ready a bowl of acidulated water (1 tablespoon vinegar or lemon juice to 4 cups cold water) to drop the pieces in, because the flesh discolors when exposed to the air. Using a large stainless-steel knife, cut off the top and the bottom. Use a sharp stainless-steel paring knife to cut off the thick skin. Cut out any pits and pockets; you can cut the root any way you would a potato.
To Boil: Boiling the whole root in its jacket keeps the creamy color and delicate flavor intact. However, this method is best for small to medium rootsΓÇöthe outside would overcook on a large root. For every 1 pound scrubbed whole unpeeled celery root, bring 12 cups cold water with 1 1/2 tablespoons salt to a boil in a stockpot. Drop in the roots, return to a boil, and cook until easily pierced with a thin skewer, 35 to 45 minutes. Drain. The root can be peeled and prepared for serving at once or wrapped and refrigerated for up to 8 hours. To boil cut-up pieces, cut each peeled root into 8 wedges and cook for 8 to 10 minutes. Serve at once.
To Steam: Place 1-inch cubes of peeled celery root that have been kept in acidulated water into a steaming basket in a single layer over 1 to 2 inches boiling water. Steam until easily pierced with a thin skewer, 8 to 10 minutes. If there are several layers, stir once or twice and allow an extra 5 to 10 minutes of cooking time. Serve at once.
Celery root makes marvelous salad dressed with mayonnaise or vinaigrette; use it raw in place of or with cooked potato in salad. For a delicious accompaniment to roasted meats, combine two parts cooked celery root and one part cooked potato and mash with butter, salt, and pepper. Celery rootΓÇÖs affinities are the same as those of celery, with the additions of mustard, celery seeds, and apples. Allow 4 to 5 ounces per serving.
