This is an approximation of our conversation while packing boxes on Friday night:
Elizabeth: It’s so great we have celeriac in the boxes this week, I love it!
Emily: Absolutely. I was so upset that people at the Grosse Pointe Farmers Market weren’t buying it. I hope the people who get these boxes will use it.
Minni: Well I don’t know what it is, how do you use it!
Emily: You don’t know celeriac! It is only the best vegetable ever.
Alice: It tastes just like celery.
Emily: No! It’s better than celery! It’s delicious and creamy. You can roast it, use it in soups, and stews….
Minni: You just eat the root right?
Alice: Well you can eat the stems like normal celery, but they’re not as good.
Elizabeth: Yeah, they’re better for just the flavor, like in a soup.
Alice: I usually like to just use the root raw and cut up real small in root salads during the winter, but Emily, you were doing a great job waxing poetic about celeriac and I have to write the blog post this week. I should really be writing all this down.
Emily: Well one of my favorite things to eat is a celeriac rémoulade. You slice off the skin and shred up all of the root. Then you had some mayo (of vegannaise, whatever), some spices (or just a spicy mustard), salt, pepper, and just a little bit of cider vinegar. It’s so good!
Alice: The best vegetables are always the ugly ones.
Other celeriac recipes: