Celeriac (Celery Root)

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What the heck is this hairy looking thing again? Celeriac is closely related to celery, and the leaves are edible, and taste like celery, though stronger. The leaves and stalks can be used in salads or are most excellent in soups. The root is what the plant is actually grown for, and it is an old vegetable that was grown widely both in Europe and in the US back in the 1800s. When people where concerned about having a steady supply of food throughout the winter, celeriac was a true standout. It can be stored for 6-8 months in a root cellar. As long term storage became less important than looks, celeriac fell out of favor. (I wonder why?) The root has the texture of a potato when cooked and a mild celery flavor. It is delicious in soups and stews of all kinds, making a creamy and flavorful soup base. Or use it to replace potatoes in a favorite recipe and see what you think. It is excellent raw in salads, or as sticks dipped in your favorite dip. It is high in carbohydrates, Vitamin C, phosphorus, and potassium, and has only 20 calories per cup.
To store it, remove the tops, and put them and the root in a bag in the hydrator drawer of the fridge. The root will keep at least a month. The Leaves will keep 10 days or so. See the couple of recipes below.



Cream of Celeriac and Leek Soup:
3 Leeks
1 ½ pounds celeriac
1 large potato
3 T butter
4-5 cups broth, divided
Light cream, optional
Salt and freshly ground pepper

Wash leeks and slice white and light green parts, to make 2 cups. chop celeriac (peel if tough) into ½ inch cubes, you want 3-4 cups. Chop potato coarsely. Melt butter into soup pot, cook leeks until soft. Stir in potatoes and celeriac. Add four cups broth, bring to boil, reduce heat and simmer until vegetables are tender, 20-25 minutes. Pass through a sieve, or puree in a blender/food processor. If very thick, thin with cream and more broth. Season with salt and pepper to taste. Makes 8 cups.

Garlicy mashed potatoes with celeriac.

1 celeriac, equal amount of potatoes
2-3 large garlic cloves.
Cube both celeriac and potatoes. Boil seperately, or add celeriac and cook for 12 minutes, then add potatoes and garlic and continue to boil until quite soft. Drain and mash with butter, salt, pepper, and a little milk to make it smooth. an excellent addition to your thanksgiving feast, or a nice winter meal.