Celeriac, popularly known as celery root is not really pleasing to those who want to try it. It actually looks like Hannibal Lecter's lunch. Its appearance resembles that of a pale and ghostly cerebellum with tangled dreadlocks, and for sure, if there was anyone brave enough to have this vegetable join a contest, it will surely not win any beauty prizes. It doesn't bear any resemblance to its slender green cousin, and has the looks some would say, "Only a mother vegetable could love." Click here to take a look at what it actually looks like.
However, celeriac and celery are actually the same plant. They both came from the lineage of wild celery, but plant breeding and cultivation forced them to go into separate direction during the 17th century. Celery became widely known for its crisp, sweet stalks, while other people just can't get enough of celeriac's large swollen base which is usually half buried in the ground.
Over time, horticulturists have done a great job of transforming this tiny root into a deformed ball of extremely delicate celery flavor and scent. Even though celeriac has managed to have these qualities, shoppers in the big league still don't give it the recognition it deserves. Experts have expressed this unfairness as a lapse in the shoppers' judgment and that something should be done about it.
However the French has never disappointed celeriac. The Celeriac remoulade is known to be one of the greatest classic salad dishes across La Manche. They have always been captivated by the crunchy and mustardy slaw with the right balance between creaminess and acidity. This remoulade is a very distinguished partner to cold meats and sausages. You would never know this elegant hors d'oeuvre derives from such an ungainly start in life.
The French became skilled at hacking their way through the twisted roots and complicated rhino-thick exterior so large chunks of good flesh won't go to waste. Fortunately, user friendly kinds of celeriac have been available in the market in recent years that are bigger, smoother, and much easier to peel.
