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Celery root, also called celeriac, is so ugly most cooks pass it up in the produce department. But it has great flavor. Slow cooking in olive oil in only way to cook this homely but delicious vegetable.
Peel the root by thinly slicing off the outer layer until most of the brown exterior is gone. You should end up with a round creamy-colored chunk about the size of softball. Cut it into quarter-inch slices, then into matchsticks about 2 inches long.
In a heavy skillet large enough to hold most of the pieces in a single layer, heat several tablespoons of good, extra virgin olive oil over medium-low heat. Add the celery root and cook, stirring occasionally, until the pieces are tender and are sort of browned and wrinkled. This will take about 20 minutes, maybe longer.
You can eat them plain (and it's hard not to...just sprinkle with a little salt), or throw a handful of arugula in the pan and stir it until it's wilted, or top with crispy garlic slices (fry thinly sliced fresh garlic in hot olive oil until it turns golden brown, then drain on paper towels...this is really good on lots of different things).