Celery Root: A Misunderstood Vegetable

Celery root, or celeriac, is a delicious root vegetable from the same family as conventional celery but grown for its bulbous root instead of the traditional leaves and stem.

Celery root looks like an odd shaped turnip; it is brown and lumpy. The outer skin needs to be washed and peeled before cooking. Celery root puts out shoots similar to its traditional cousin but they are fibrous and not edible, reserve them for flavoring stocks and sauces, mirepoix or as a garnish for a bloody mary. 

Celery root is lower in starch compared to other root vegetables, making it a great flavoring addition to soups and stews. It can be used on its own in a gratin or can be mashed or roasted with other fall vegetables, such as squash and pumpkin.

It can be thin-sliced and eaten raw in salads and when julienned can add a crunch to dishes or as a garnish. It is fantastic when combined with potatoes and horseradish in latkes or potato pancakes or made into a slaw with mayonnaise and whole grain mustard.

Four ounces of raw celery root contains about 50 calories. It is a good source of dietary fiber, vitamin C, vitamin K, vitamin B6, phosphorus, potassium, magnesium and manganese.

Here is an easy recipe for a celery root anna, based on the crispy-crusted classic potato anna, named after French actress Anna DesLions.

Celery Root Anna

Ingredients

2 tablespoon unsalted butter

1 ½ pounds Celery Root

6 tablespoons freshly-grated Parmesan

1 tablespoon chopped fresh sage leaves

Sea salt and black pepper

Directions

1. Preheat oven to 400 degrees.
2. Melt butter and lightly brush over bottom and sides of a well-seasoned cast iron or non-stick, 10-inch skillet.
3. Wash the celery root with a sharp knife peel celery root, making sure you remove all of the outer brown skin
4. Using a mandoline or other hand slicer, cut into 1/16-inch-thick slices.
5. Arrange one slice in center of skillet and arrange one layer of slices in a circle, overlapping them slightly.
6. Lightly brush layer with some of melted butter 1½ tablespoons Parmesan, ¾ teaspoon sage and salt and pepper to taste.
7. Repeat procedure twice but reverse direction of slices each time so that layers are even.
8. Add one more layer of celery root.
9. Brush top with any remaining butter and sprinkle with remaining 1½ tablespoons Parmesan and remaining sage.
10. Cover top of skillet tightly with foil and bake celery root in middle of oven 20 minutes.
11. Remove foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.
12. Transfer celery root Anna to a cutting board and cut into wedges.