Celery root, or celeriac, is one of those vegetables that people don’t know what to do with when they see it. Truth is, it can be used in so many ways—essentially, in any dish where root vegetables are called for.
You should, however, like the taste of celery. Celery root has a very strong celery flavor and if that’s not your thing, you might not like it. On the other hand, it’s also sweeter than celery, so even if celery isn’t your favorite thing, you may be pleasantly surprised. I happen to like the flavor of celery, but I don’t enjoy chomping on it when it’s cooked. So, while I add it to other foods, I always pick it out. (I do like it raw, though. Go figure.)
Will you like celery root? You won’t know until you try. Here’s a simple way to cook it. If you’ve never had it before, this is an easy introduction to it.
You can find celery root at farmers’ markets, most supermarkets, and sometimes at local produce stores.
Sauteed Celery Root with Red Onion
Makes about 4 servings.
1 medium celery root
2 teaspoons olive oil
1 medium red onion, thinly sliced
1 teaspoon dry basil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper to taste
Peel celery root. Cut off root and stem, then slice off the skin with a vegetable peeler or sharp knife.
Cut the celery root into wedges, then slice them into ¼-inch-thick pieces. You should get about 2 cups.
Heat the oil in a skillet. Add the onion and sauté until soft and translucent, about 5 minutes.
Add basil and paprika. Add the celery root, garlic powder, salt, and pepper.
Sauté stirring occasionally, until celery root starts to brown. This could take up to 15 minutes.
Cover and lower heat, cook until tender, about 10 minutes. Taste for seasoning and adjust if necessary.