Celeriac is harvested in the late fall. This ugly duckling has a distinct, refreshing flavor reminiscent of a cross between celery and parsley.
The green stalks that sprout from the root aren't for snacking -- they're more pungent and not as crisp as regular celery -- but are wonderful simmered in soup or stock.
Celery root stores well at cool temperatures, so it's available throughout the winter. Some markets carry it year-round.
What to Look For:
Celery root is roughly globe-shaped, with a knobby, uneven surface. The outside is a mottled brown color and the interioris creamy white.
Choose firm celery root that feels heavy for its size, and avoid any that have soft spots.
How to Store:
Wrap celery root loosely and store in the producedrawer of the refrigerator for up to two weeks.
Roasted Celery Root and Carrots
Total Time: 55 min Prep: 10 min Cook: 45 min
Yield: 6 to 8 servings
3 pounds celery root, peeled and cut into 1-inch chunks
6 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh thyme
1 teaspoon hot paprika
3 pounds carrots, peeled and cut into 1-inch chunks
2 tablespoons chopped fresh parsley
Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika,and salt to taste in a bowl.
Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal.
Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and1/2 teaspoon paprika in a bowl; season with salt.Spread on the preheated baking sheet and roast until tender, about 35 minutes.
After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes.