What to do with Celeriac Root
It’s mysterious. And hairy. And might be the last thing left from your FEED bin. But this tough-looking character simmers down to a bright and creamy puree that makes for a perfect plate base for steak or fried eggs or pretty much any substantial protein. Just remove the rough exterior with a paring knife, cut into chunks and cook down in water or milk the way you would with potatoes (you can add a few potatoes for volume as well). Add butter, salt or other seasonings and herbs. Mash or blend to desired consistency and enjoy!