Celeriac!

A vegetable that epitomizes the adage of "it's what's on the inside that counts," celery root (celeriac) may look gnarled and unappealing, but after stripping away its exterior there is something wonderful to be had. Celery root is closely related to celery but cultivated specifically for the root. Its uses date back to ancient times and it is even mentioned in Homer's Odyssey.

The flavor can be described as one of celery, parsley, with a twist of nuttiness.

In picking out celery root, look for roots that are firm and free of spots. As with any root, avoid ones that are soft or slimy as that indicates spoilage. Be prepared to lose about 1/4 of the root in preparation. To prepare, scrub and cut the skin off until there is no more brown. Celery root oxidizes quickly so you'll want to soak the peeled root in water with vinegar or lemon juice.

Celery root can be eaten raw or cooked. It can be grated or cut into thin strips and served as a salad with your choice of toppings. It also mashes perfectly with potatoes and lends itself particularly well to braising. Allow 10-15 minutes when boiling and 12-18 minutes to steaming it.