How to trim celery root, and how to keep straight celeriac, kohlrabi, Romanesco, sunchoke, and all those other weird vegetables from your CSA (VIDEO).

What to Do With Celery Root (and All the Other Weird Vegetables You Get From Your CSA)

What to Do With Celery Root (and All the Other Weird Vegetables You Get From Your CSA)

Brow Beat has moved! You can find new stories here.
Brow Beat
Slate's Culture Blog
Oct. 14 2014 3:44 PM

What to Do With Celery Root


Fall is the season when strange, unfamiliar vegetables begin invading CSA shares and farmers’ market bins. I don’t believe I ever set eyes on Romanesco, kohlrabi, sunchokes, or celeriac until I was an adult. At first glance, they are disconcerting, even terrifying: Romanesco looks like green alien cauliflower; kohlrabi like a colorful notched turnip; sunchokes like thumbs made out of ginger root; celeriac like a hairy, malformed vital organ. (Mark Bittman has aptly nicknamed it “brain fruit.”)

But in truth, these vegetables taste quite a bit like hybrids of other, more familiar fruits and vegetables: Romanesco has a texture midway between cauliflower and broccoli; kohlrabi is juicy and crisp like an apple but broccoli-flavored; sunchokes are like juicy, crisp potatoes that you can eat raw; celeriac is starchy like a potato but with celery’s refreshing flavor. I made you a five-circle Venn diagram on Lucidchart to help you keep these flavors and textures straight:


I also made you a video on how to attack the least attractive of these vegetables—celery root—and make it palatable.

L.V. Anderson is a former Slate associate editor.

Christian Lesperance is a freelance video producer and editor working with Slate. Check out more of his work here.