FRESH FINDS Celery root rocks

DID YOU KNOW?
Celery root, also known as celeriac (suh-LAIR-ee-ak), has more in common with salad-staple celery than just a name. They're close relatives.
But celery root is grown for its bulbous root, while celery is grown for its stems, writes Andrea Chesman in "The Garden-Fresh Vegetable Cookbook."
Celery root is admittedly a scary thing to behold for the uninitiated. With its hairy and gnarly brown exterior, it resembles an alien life-form -- and will startle anyone who doesn't know it's in the crisper drawer. But beneath that tough, creepy exterior is a lovely tasting, mild-mannered root vegetable. The white flesh "has the flavor of celery and the texture of a turnip," writes John Peterson in "Farmer John's Cookbook."
BUYING TIPS
Celery root usually is sold without its long green stems. Too bad, because they can shed light on its freshness. So look for "large, relatively smooth and uniform celeriac knobs for less waste," Aliza Green advises in "Field Guide to Produce." The bulb should be firm, not squishy.
STORING HINTS
Wrap celery root, unwashed, in a plastic bag in the refrigerator, where it can keep for several weeks, Peterson writes.
COOKING SUGGESTIONS
Celery root can be enjoyed raw or cooked. Peeling that thick skin can be tough; soak it briefly in warm water to soften the exterior, Peterson suggests.
"Add raw celeriac in grated beet, carrot or apple salads," he writes, "or serve plain raw celeriac with a creamy dipping sauce."
"The most famous celery root preparation is the French salad celeri en remoulade, a celery root slaw with a mustardy dressing," Chesman writes.
Its sturdy constitution means it can handle slow cooking in stews, soups and gratins. "It can be cooked in any way you cook root vegetables," Chesman concludes, "which to my mind means it is best roasted."
Source: Chicago Tribune