A gnarled brownish-white vegetable which is the root of a special celery.

Selection:
Choose smallish roots heavy for their size. Those with soft spots signal decay.

Storage:
In an airtight bag in refrigerator crisper.

Uses:
Salads and vegetable side dishes.

Cooking:
To keep celeriac white, always cook with a little lemon juice (or vinegar) added to the water.
Boil or steam chunks for approximately 30 minutes. Microwave in a covered dish with 2-3 tablespoons water on HIGH (100%) for 15-20 minutes until tender, stirring after 10 minutes to ensure even cooking. Bake chunks with potatoes, pumpkin, sweet potato and parsnips in moderately hot oven for 45-60 minutes.

Serving Suggestion:
Cook chunks of celeriac and potato together until tender. Mash and serve.