Celery Root

Can be prepared in 45 minutes or less.

Rich and satisfying, this is sure to be the hit of the party-especially if it's a cold day.

Can be prepared in 45 minutes or less.

We found celery root and Jerusalem artichokes equally delicious in this puree.

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

A traditional French assiette crudités (raw vegetable salad) just like those served all over Paris.

Great as an appetizer or a light lunch dish.

Celery root gives the potatoes an intriguing new taste; mascarpone cheese provides the ultimate in creaminess.

Pick a small to medium celery root and peel off its hide with a sharp knife. Inside you'll find ivory-green flesh that's crisp, a bit nutty, and utterly delicious in salads. This take on a classic remoulade provides perfect contrast to the silken luxury of seared scallops.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.

This salad was inspired by the classic French bistro salad, in which sturdy winter greens are laced with crisp lardons of bacon and a silky poached egg. We’ll never begrudge you a bit of bacon, but here vegetables are roasted to give the salad a leaner form of texture, flavor, and color.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.