Contributed by Angela Cleveland

It’s brown, hairy, and knobby. The good news is that the odd appearance of celeriac is not representative of its wonderful taste. Often described as a mixture of celery and parsley, celeriac can be eaten raw or cooked. In Europe, it is often served cold with oil and vinegar, but the options are endless.

To prepare celeriac, simply scrub and peel it. For salads, it can be grated or cut into thin slices or sliced and diced for soups, stews and purees. To maintain its freshness, place your celeriac in a plastic bag and keep in the refrigerator for up to one month. Be sure to wash it only before you are planning on using it.

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