I tend to think of most root vegetables as the foods of a once-desperate people. Looking at a gnarly head of celeriac, or celery root, it’s obvious that a very brave and very hungry person decided it would be dinner. But what the humble celeriac lacks in looks, it makes up for in flavor. Wildly versatile (as you can see from the dishes below), celeriac is a variety of celery — and it tastes like it. Most commonly pureed (it is fantastic with apples or potatoes) or made into a classic remoulade, celeriac dates back to ancient times and enjoyed its first wave of popularity in the Middle Ages. Low in calories, celery root is high in fiber and nutrients, including vitamin C and potassium. Find out what OpenTable diners are saying about the curious vegetable.
* Daryl, New Brunswick, New Jersey: “No one left anything on their plates. I had the celery root appetizer, which was outstanding.”
* DBGB, New York, New York: “The celery root soup, which my wife had as an appetizer on the three-course lunch menu, was phenomenal. Seriously, it was the single best 2 spoon-fulls of soup I have ever had.”
* ELEVEN, Pittsburgh, Pennsylvania:” The seafood platter served had a celery root sauce that was both scrumptious on its own but complemented the perfectly prepared buttery scallops and salmon and crabcake.”
* The Fat Radish, New York, New York: “The food was very well prepared and delicious. Big kudos for the celery root pot pie.”
* Gallery Restaurant, Charlotte, North Carolina: “The lentils with celery root was so good I am still thinking about it today.”