CELERIAC Pronounced sel-AIR-ee-ack, this root veggie is related to parsley, carrots and parsnips. Although it is also known as “celery root,” it is not the root of the celery we all know.

BEST COOKING RECIPE IDEAS METHODS STORAGE • SOUP • ROASTED • THINLY SLICED • Trim off stalks and refrigerate • MASHED IN SALAD unwashed, covered for up to 3 • RAW • MASH months! • BRAISED • GRATIN • Can be stored in a cool, dry place for up to a month.

NUTRITION TIPS • Good source of Vitamin C, • Add to mashed potatoes for a new take on phosphorus, and potassium. the old standard. • It should be peeled, and otherwise treated similarly to a potato, but unlike a potato is very low in starch. • Celeriac should feel heavy when you pick it up, not light or soft to the touch. WINTER ROOT VEGETABLE SLAW • 1 tsp Dijon mustard • 1 tsp salt • 1 tsp sugar • 1/4 c sherry or red wine vinegar • 1 c chopped parsley, loosely packed • 2/3 c olive oil • 2 large carrots (choose different colored carrots if you can fi nd them) • 2 medium parsnips • 1 small celery root • 2 black radishes or 1/2 daikon radish

***THE CHOICE OF ROOT VEGETABLES HERE WORKS WELL, BUT YOU ARE FREE TO MIX AND MATCH. JUST BE SURE TO NOT HAVE TOO MANY SWEET VEGETABLES LIKE CARROTS AND PARSNIPS, OR TOO MANY SHARP ONES, LIKE RADISHES OR TURNIPS.*** WHISK THE MUSTARD, SALT, SUGAR, VINEGAR AND PARSLEY IN A BOWL AND PROCESS UNTIL COMBINED, ABOUT 30 SECONDS. DRIZZLE IN THE OLIVE OIL SLOWLY, CONTINUE WHISKING UNTIL EMULSIFIED. USING A VEGETABLE PEELER OR A COARSE GRATER, SLICE SHREDS OFF THE VEGETABLES INTO A BOWL. TRY TO KEEP THE SHREDS ROUGHLY THE SAME LENGTH IF YOU CAN. TO FINISH, TOSS SOME OF THE VINAIGRETTE WITH THE SHREDDED VEGETABLES AND LET STAND IN THE FRIDGE FOR AT LEAST 20 MINUTES BEFORE SERVING WITH SALT, PEPPER, AND MORE LEMON JUICE, IF DESIRED. Made possible by BNY Mellon/Alice P. Chase Trust