Celeriac, raw

Celeriac, also called celery root, is a knobby, rough-skinned root vegetable with a mild flavor that sits between celery and parsley, with a faint anise note. Raw, it has a crisp, dense texture much like jicama or a firm apple, and it is most often grated or julienned into a remoulade with mustard and mayonnaise, or shaved thin into a salad. Cooked, it turns soft and creamy, which is why it also shows up mashed, pureed into soup, or roasted alongside carrots and parsnips. It pairs naturally with apple, mustard, potato, cream, and thyme, and its subtle flavor lets it take on whatever dressing or stock it is cooked in without fighting for attention.

Look for roots that feel heavy and firm for their size; the knobby, uneven skin is normal and gets trimmed away with a sharp knife before use. Store celeriac in the refrigerator, and once peeled, hold it in water with a squeeze of lemon since the cut flesh browns quickly. At 42 calories per 100 grams, it is a low-calorie way to bulk up a slaw or salad with crunch, and its 1.8 grams of fiber and naturally modest 100 milligrams of sodium make it easy to work into a lighter side dish without much extra seasoning needed.