Celery root, or celeriac, is prized for its delicate flavor, not its looks. It's a very versatile and edible root. Sliced, julienned, or grated then blanched, reveals what Chef John Ash calls 'the quintessential winter vegetable.'
Celery root is excellent when pureed in soups. Or simply broil with a little olive oil and salt, and other veggies if desired. Mashed celery root provides a flavorful side dish, similar to mashed potatoes. Try incorporating celery root into casseroles with (or in place of) potatoes for added flavor. Celeriac is also delicious raw and grated in salads.