Celeriac

A member of the celery family - only the root portion is consumed fresh as the green stalks are too tough, but add a nice flavor to stews and soups - this terrific vegetable has a unique flavor of celery with a hint of parsley. Also referred to as celery root, celeriac originated in Northern Europe and is enjoyed throughout the world. Although not as popular as other vegetables - it looks a lot like horseradish root, and therefore is perhaps not given the fair chance it deserves - under that rough exterior is a delicious smooth-textured, crisp flesh that is outstanding eaten fresh with a touch of fresh lime juice, thyme, tarragon or dill. The root (once the skin has been removed) can be julienned, thinly sliced or diced, and is best marinated and chilled a few hours in a closed container prior to eating.

Celeriac has a pungent celery-like flavor, and was developed during the Renaissance. This wonderful vegetable can be substituted for cauliflower, cardoon or fennel - a great improvement if used in lieu of other vegetables. Celeriac has a real panache, and is honored as a French specialty. German communities enjoy this root vegetable as well, and serve it pureed and included in stews. Nutmeg, cinnamon, cloves, garlic and fresh lime juice enhance the flavor of celeriac - a rich source of phosphorous and potassium.