What's so great about celery root?

[rissole]

I notice that some of the recipes in the November issue call for celery root. I fail to understand what's so great about celery root that justifies both its price and the effort required to peel it. The last time I peeled a piece of celery root, my hands were stained for at least two weeks (I am not kidding). I might consider using celery root more often if there was an easy way to peel it. Is there? Can it be baked first and then peeled, like squash? Just curious if anyone knows, and what others think about celery root.

[Grace]

I like it a lot - I like it raw in salads. Especially the Viennese Potato Salad (a CL recipe from a few months ago - awesome!!). Anyhow, I'm wondering how your hands were stained - I have never experienced this. The outside of the celery roots I buy are brown and dry. Just a few slices with my big chef's knife, and it's all peeled up. I've never baked it, so I have no idea whatsoever whether it would work or not. Sorry I can't be more help!

Grace

[rissole]

Well, I peeled it with a vegetable peeler. So if you use a knife, that might be the difference.

[mlou]

I have never heard of anyone being stained from celery root, perhaps washing it really well would help. I use a paring knife rather than a peeler and its probably much easier that way, I was never even able to do it with a peeler.

Celery root is considered a "power food". 2/3 cup cut celery root contains 39 calories, 300mg potassium, and no fat. It is high in phosphorus, and is beneficial to the nervous, lymphatic, and urinary systems.

I make a simple salad with equal parts celery root, carrot, and apple with a little maple syrup to moisten and it is wonderful.

Hope this answers your curiosity.