Celery root can be eaten raw and is popularly grated or spiralized and tossed into salads, grain bowls, or fruit salads or boiled, mashed, stewed, and roasted. Before cooking, the rough skin should be removed, and the white flesh should be soaked in a milk bath to prevent the flesh from browning. It pairs well with herbs such as rosemary, cilantro, and parsley, cheeses such as gruyere and blue, toasted walnuts, fruits such as pears and apples, ginger, capers, tomatillos, and meats such as steak, poultry, and fish.
Country of Origin: Netherlands
Storage: store it in the salad drawer of your fridge. Celeriac discolors quickly once peeled or chopped, so immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added.
Weight: approx. 600g per one piece