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We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.
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There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.
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You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
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When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.
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Quick
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Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
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To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.
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Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.
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Celery root (also called celeriac) is one of autumn's most delicious—but least appreciated—vegetables. Here it adds fresh celery flavor to this velvety first-course soup.
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Look for celery root that is firm—not spongy—at the bottom end.
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Celery root and potatoes are a mash made in heaven. Transfer cubed potatoes and celery root to a bowl of water as soon as you cut them to keep them from turning brown.
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This vegetable is so much better than a crudité platter: Here are our favorite celery recipes.
Articles
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Cooking
The underrated celery root is one of our favorite vegetables—here's how to prep it, cook it, and give it the attention it deserves.
Rick Martinez
Cooking
Here's how to buy, store, and cook celery root, in season in October.
Rochelle Bilow
Lifestyle
Cooking
There are also dates and almonds... and Parmesan.
Carla Lalli Music
techniques
And here are six of them
Janet McCracken
Cooking
Ways to use up that bag of leftover celery before it turns all bendy and brown. You know what we're talking about.
Alex Beggs
Videos
(140)
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Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pupusas filled with refried red beans and cheese. Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings -- carnitas, beef, anything (but not literally anything)!
Check out the recipe here: https://weightloss-tricks.today/recipe/pupusas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Feeling inspired? Try our chicken schnitzel with raw salad recipe.
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No knife required for these cucumbers. Simply smash, tear, and season to your heart's content.
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Parts and Labor's Matty Matheson runs through the alphabet of food from A to Z, with tips and ideas on how to best use each ingredient.