Vegetable Profile: Celeriac (Apium graveolens var. rapaceum)
Celeriac is a root, or rather a corm, of a special type of celery. A member of the carrot family, its gnarly appearance masks a tender, fragrant, and delicious inner flesh.
Celeriac is soothing and cooling, helpful for easing inflammation and indigestion. It tonifies the kidneys, and aids the nervous and urinary systems.
A trusty storage crop, celeriac is much more patient than its leafy or thick-stalked counterpart. It will hold out in the crisper drawer for a couple weeks to a month (or two!). Just make sure to use it before it gets squishy, dry, or hollow.
Just before using, take a vegetable peeler and scrape off the outer skin. Chop, cube, or grate the inner white root and saute, roast, or stir-fry. I hear they are also wonderful in pickles.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!