Celeriac

Celeriac also goes by the name of celery root. It tastes a bit like a cross between celery and jicama, but is mellower than celery. It can be eaten raw or cooked. If eating raw, some cooks suggest plunging the grated celeriac into boiling water for 1 minute to reduce bitterness and then plunging it immediately into cold water to stop it from cooking further. A tip for preparing celeriac cut the root in large slices about 1 inch thick, then lay each slice flat and cut off the skin as if you were cutting the crust off a pizza. Then continue to process the now unskinned pieces as your recipe dictates. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator.

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