Celery Root, that is!! Also called Celeriac, this is a variety of celery that is cultivated for its root, not its stalks. It is NOT the root of the traditional celery stalks you keep in your fridge (you have some on hand at all times for flavoring soups and stews, as well as snacking, right?!?)
Celeriac (pictured above in Lula’s for Lunch…and More! ‘s Creamy Pear and Celeriac Soup) has a knobby, dirty, formidable looking root that you will want to peel. Because it’s starchy, in general you want to pick the smaller of the roots available to you. The end product will be sweeter. The more you cook it the sweeter it becomes. It makes a great, “different” puree when you’re looking for a base for proteins (think parsnip instead of potatoes), and it provides one of those mysterious “what’s IN this?” flavors to sauces, soups and stews. Now GET IN THAT KITCHEN and try something different!