Celery Root (Celeriac) Mash with Sage and Blue Cheese
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of vegetables (which includes carrots, parsley, and parsnips), but farmers grow celery for its edible leaves and stalks and celeriac for its roots. Both the root and stalks taste like "celery," but celeriac tends to be earthier and more intense. And although both can be eaten raw or cooked, their textures are wildly different and often not interchangeable when cooking.
Underneath the gnarly skin of the bulbous celeriac lies an ivory-colored vegetable that makes a great alternative to potatoes, parsnips, carrots and other starches. Raw celeriac has a refreshingly crisp texture, making it a unique and wholesome addition to colorful salads and creamy coleslaws. When cooked, celeriac sweetens slightly and is delicious when mashed, baked, roasted, or boiled. Celeriac is rich in vitamins C and K, which boost bone and heart health, and because it's a root vegetable, it may reduce the risk of diabetes.
Celery Root Mash with Sage and Blue Cheese