(What’s that food)

This is celeriac. The root vegetable is also called celery root, but in fact it’s not the root of store-bought celery. Celeriac is grown for its root rather than its stalks. It might not be the prettiest looking vegetable, but what it lacks in appearance it makes up in taste and nutrition. Looking a bit like a disfigured turnip, and having the texture of a potato, celeriac has a celery-like taste with nutty hints. Celeriac is edible raw or cooked, and this versatile vegetable is great for all kinds of recipes. Consider baking it, sauteing it, making celeriac coleslaw, or mashing it with potatoes. It’s often used in hearty winter soups, or to make cream of celeriac soup.

Celeriac//photo credit: Evan Ceretti

About Evan Ceretti

Evan is a vegetarian foodie and freelancer based in Charlottetown. His two greatest loves are food and travel, which just so happen to be the perfect pairing. A graduate of Holland College’s journalism program, and of UPEI’s print journalism program, Evan enjoys writing about the local food scene as well as writing about gastronomic journeys from the other side of the world. He’s had to luxury of visiting 30 countries and traveling for more than 1,000 days. In Charlottetown, you’ll either see him riding his bicycle, eating curry, taking photos, or playing ultimate frisbee. Follow him on IG @Evanontheroad, and on Facebook at Evan on the Road.

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