1. Food
Send to a Friend via Email
Molly Watson

Celery Root

By November 12, 2012

Follow me on:

Fresh Celery RootIt may not be pretty, but I know better than to judge a book by its cover, much less a vegetable by its peel. I love love love the subtle flavor of celery root. I add it to mashed potatoes and soups, shred it to make a traditional French Celery Root Salad, or simple cut it into chunks or wedges and toss it with a bit of oil and salt before roasting it in a hot oven.

This time of year it's possible to find freshly harvested celery root with stalks and leaves still attached, like the ones to the left that I saw at the famous Marché Jean Talon in Montreal last week pictured here. If you're lucky enough to find them in such a state, slice the green bits into a salad for some bracing and fresh fall flavor.


No comments yet. Leave a Comment

Leave a Comment

Line and paragraph breaks are automatic. Some HTML allowed: <a href="" title="">, <b>, <i>, <strike>
  1. About.com
  2. Food
  3. Local Foods

©2014 About.com. All rights reserved.