Celeriac

Celeriac, also called celery root, celery knob and knob celery, and is a rather ugly, knobby, brown vegetable that is cultivated specifically for its root.  Celeriac tastes like a cross between strong celery and parsley.  It can range in size from that of a small apple to a small cantaloupe.  Choose small, firm roots with a minimum of rootlets and knobs.  Avoid those with soft spots, which signal decay.  The leaves are inedible.  Roots can be stored in plastic bags, in the refrigerator for up to 7 to 10 days, and can be eaten cooked or raw.  Before using, peel and soak in acidulated water to prevent discoloration.  To eat raw, grate or shred into salads.  Cooked, it is wonderful in soups, stews, purees.  It pairs well with other root vegetables, and can also be boiled, braised, sautéed or baked.  Celeriac contains small amounts of vitamin B, calcium, and iron. 

Puree of Celeriac
Serves 6 to 8

1 ½ pounds of potatoes
¾ pounds of celeriac
kosher salt to taste
1 cup milk (whole)
4 tablespoon butter
nutmeg, grated fresh or ¼ teaspoon of dry

1. Peel the potatoes and rinse well.  Quarter the potatoes and drop into a deep sauce pan.  Peel the celeriac, removing and discarding the brown exterior.  Rinse well, and cut into large slices or cubes.  Add to the potatoes.  Add the water to cover, salt to taste, and bring to boil.  Simmer 20 to 30 minutes until vegetables are tender.  Remove from heat and stain thru a sieve.
2. Bring milk to a boil in small sauce pan.
3. Put the potato and celeriac through the food mill or potato rice.  Add the butter, and beat it in with a wooden spoon.  Add the nutmeg and gradually add the hot milk, beating with the spoon.  Adjust the seasonings with kosher salt and freshly ground pepper as needed.  Serve immediately.