Celery root, or Celeriac, has a creamy celery taste that goes well in soup, a roast, or grated raw on a salad. It saves well once harvested and it has increasingly become one of my favorite vegetables. Here is a recipe:
Cream of Celeriac Soup
3# of Celeriac, peeled and cubed
1# of chopped Carrots
8 cups Chicken Stock
1 cup of Heavy Cream
In a large pot saute onions in butter. Once they are translucent add carrots, celeriac, and stock. Boil covered for a half hour. Add water if needed. Pour in heavy cream and blend to a puree. Add salt and pepper to your liking. Enjoy!