Celery root might not look appealing, but don’t let that scare you away from giving it a chance. This veggie (a.k.a. celeriac) is a delicious early fall treat.

Cut away the bumpy outer layer to reveal the bright white flesh. (The aroma is amazing!) This root veggie is a relative of celery, so it has that fresh and clean flavor, but it's spicier. There’s a very subtle horseradish thing going on.

Enjoy celery root boiled and mashed, sautéed or roasted. I usually have some on my Thanksgiving table in some form. But when it’s still warm out, I like the veggie raw and shredded in a slaw dish known as “remoulade.” I serve it along with grilled shrimp, chicken or salmon burgers (my favorite).

Combine ingredients in a medium bowl and mix well. Serve slightly chilled or at room temperature.

Other Recipes to Try:

• Sautéed Carrots and Celery Root
• Sweet Potato and Celery Root Fries
• Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy