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Celery's Funny Looking Cousin

by Jane Worthington-Roth

Celeriac, also called celery root, turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible root, hypocotyl, and shoots. It’s often available year-round, but is best in the cooler months.

Celeriac may be eaten raw or cooked, and tastes similar to common celery stalks. Freshly harvested celeriac is sometimes sold with the stalks and leaves still attached. The root (hypocotyl) may be stored in the fridge for several weeks - loosely wrapped in plastic. Celeriac needs to be peeled well before using – be sure to remove all the fuzzy brown exterior.

My daughter, Jenny, recently shared her delicious recipe for Celeriac Salad – it’s a cross between a classic French Celeriac Remoulade and an American Cole Slaw. This salad goes especially well with fried fish, such as battered cod or fried oysters.

Celeriac Slaw

1 small cabbage, thinly sliced (or ½ bag of Cole Slaw salad mix)
½ small red onion, thinly sliced
1 celeriac, peeled and julienned (or shredded on a large-hole grater)
3 teaspoons rice wine vinegar
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon capers

In a large salad bowl, toss together the cabbage, onion and celeriac.

In a liquid-measuring cup, mix together the vinegar, mayonnaise, mustard and capers.

Pour the dressing onto the salad and mix well. Add salt and pepper, to taste.