Celery Root

Creamy and cozy, this soup gets deep flavor from celery root, celery stalks and celery leaves. Spinach and parsley add color, while sourdough croutons give the soup a nice crunch.

This delicious fall salad combines all kinds of flavors and textures: crunchy, juicy, earthy, nutty and toasty.

More than an afterthought on a crudite platter, celery is the star in this simple, silky soup.

Celery root and plums flavors the pan juices of these tender hens creating a delightful and impressive main.

This classic French salad is tweaked by adding Tabasco and crab.

Chef Julianne Jones makes this lovely, luscious soup simply by pureeing celeriac (celery root) with celery and vegetable stock—there’s no cream. For an equally delightful chilled version, Jones recommends thinning the soup with a little more stock.

This ragout is slightly sweet, not too rich and a wonderful mix of winter vegetables and fruit.

This pretty and refreshing salad that combines sliced celery, celery leaves and thin strips of celery root is the perfect side to lighten a rich dinner.

The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.

This dish is a riff on the classic pairing of roasted beets and goat cheese with the addition of celery root and goat butter.

Chef Fabio Trabocchi creates luxe white lasagna with a supremely rich sauce, along with a root-vegetable ragù, fresh mozzarella and whole basil leaves.

This silky celery root soup gets a punch a flavor from the sweet citrus of clementines.