I like celeriac for its deep earthy flavor and pleasantly toothsome character. Apples seem made to go with it – the crunch and bright flavors are the perfect complement. This is a salad that is easy to expand upon. You can add ingredients to the salad itself, such as adding green, raisins, or nuts. Or,...Read More

Celery root, also known as celeriac, has to be one of the gnarliest, ugliest, roots we eat. In spite of its lack of physical beauty, when it comes to flavor it can charm. A lighter flavor than branch celery, it still has that fresh green quality that branch celery brings to the table. This salad...Read More

INGREDIENTS: 1 large celeriac, peeled and sliced 1/8 inch thin, kept in water 4-5 large Yukon Gold, Yellow Finns, or Russets, sliced 1/8 inch, kept in water 2 large brown onions, peeled and sliced ¼ inch thick 6-8 sprigs fresh thyme, marjoram, savory (or a combination), minced Salt and pepper to taste 1 clove garlic,...Read More