In Season: Celeriac
Hailed by some as the world’s ugliest vegetable, this homely root is a perfect fall and winter non-starch alternative to potatoes. Delicious, hearty, and durable in storage, this veggie is a perennial favorite in the UK—high time for another British Invasion.
Naturally very low in calories and high in antioxidants, vitamin K, essential minerals, and B-complex vitamins, celeriac’s leaves and stalks look rather like a celery/parsley combination. (In fact, celeriac is often called celery root.) They’re quite edible, though not the main attraction. Also note that if you want to grow celeriac, its growing season is quite long: 112 days until maturity.
Julienne three large peeled celeriac roots to French-fry size. Keep them in a bowl of water with lemon juice to prevent browning. Add celeriac to a big pot of boiling water with half a lemon squeezed in it. Blanch for five minutes, drain, dry well. In same pot or deep fryer, heat vegetable oil until smoking and start deep frying batches until golden. Drain on paper towels and add salt. — Source: npr.org
>>Celery Root Salad Recipe
Combine 1/2 cup mayonnaise, two tablespoons Dijon mustard, one tablespoon fresh lemon juice, and two tablespoons chopped parsley in a medium-sized bowl. Fold in one pound of celeriac—quartered, peeled, and coarsely grated—and half a green tart apple, peeled, cored, and julienned. Season with salt and pepper. Cover and refrigerate for at least one hour before serving. —Source: simplyrecipes.com