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SMALL: celery root, sweet potatoes, lettuce or Swiss chard, broccoli or cauliflower, scallions, onions, garlic, Asian pear, and pink lady apples
LARGE: the above plus carrots, brussels sprouts, parsnips, and sorrel or parsley
FRUIT ONLY: apple cider, Seckel pears, honeycrisp apples, and cranberries
Table of Contents
Recipe ideas for some share items
A bit more information on: Celery Root (aka celeriac)
Celeriac, also known as celery root, has a flavor like celery, and both its root and stalks/leaves are edible. Don’t be put off by celeriac’s ugly appearance. Under the ugly exterior is a sweet flavor.
How to store celery root
Store unwashed celeriac in an open plastic bag in the refrigerator where it will keep for a month easily. It can be stored in root cellar conditions for 6-8 months!
How to prep celery root
Slice off any stalks at the root crown. Soak the root in warm water to loosen dirt, then scrub with a brush. Peel skin with a sharp knife. You may need to remove the core if it appears pithy or hollow. Peeled celeriac will darken when exposed to air. To slow the darkening, toss with lemon juice or keep in vinegar water.
How to use celery root
Add raw celeriac in grated beet, carrot, or apple salads. Or serve raw celeriac with a creamy dipping sauce. Use celeriac as a seasoning or a vegetable: it has the flavor of celery and the texture of a turnip. Combine celeriac with other winter roots in stews and gratins. Add cooked celeriac to mashed potatoes: peel and quarter celeriac, then boil until soft, 20-30 minutes, before mashing it into potatoes. Try French-fry-cut celeriac strips; pan-fry or roast them with a little oil and salt.