Also known as celeriac, celery root is slowly gaining popularity among restaurant chefs and home cooks. This gnarly and knobby vegetable is not exactly a looker in its original state, but the flesh boasts a lovely fresh flavor that tastes like a cross between parsley and -- you guessed it -- celery. It is packed with fiber and magnesium, as well as vitamins A, C, K and E. Try it in a winter soup, grated and served raw in salads or puréed such as in the recipe below:
This is a lighter and fresher alternative to mashed potatoes. Serve this celery root recipe with a more delicate protein, such as seared sea scallops or tilapia.
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