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Strictly speaking, celeriac is a root
vegetable, being the root of certain kinds of celery. It is knobbly with
a patchy brown / white skin and has a similar but less pronounced flavor
than celery. Grated and eaten raw, it has a crunchy texture, but when
cooked it is more akin to potatoes. Thin slices of potato and celeriac
cooked au gratin with cream is a popular way of serving this
vegetable.
Buying and Preparing : If possible,
buy smallish bulbs of celeriac. The flesh discolors when exposed to
light, so as soon as you have peeled, sliced, diced or grated the
celeriac, plunge it into a bowl of acidulated water (water with lemon
juice added).
Cooking : Celeriac can be used in
soups and broths, or can be diced and boiled and eaten in potato salads.
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