It 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.
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