Most of us know celery as a clutch of stringy ribs in the supermarket produce case. But the celery plant also produces a tasty, long-keeping root vegetable known as celeriac.
It can be difficult to find celeriac in the supermarket in some areas of the country, but it is often available at farmer’s markets and natural foods stores. Brett and Johanna Nichols of Five Penny Farm grow celeriac on their Floyd County, Va., farm and sell it at the Blacksburg Farmer’s Market. They recommend it cubed and roasted, or sliced into a gratin in place of potatoes.
Eaten raw, celeriac has a smooth but snappy texture and bright flavor that makes an exotic cole slaw. It’s an ugly vegetable that must be scrubbed and peeled before use. Immediately toss cut pieces in lemon juice to avoid browning, as celeriac is prone to oxidation.
Try this French-style recipe for Celeriac Cole Slaw inspired by a similar recipe from Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables
Tags: Blacksburg, Celeriac, cole slaw, farmers market, Five Penny Farm
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