A Chef-fave, classic cool-weather staple, celeriac (celery root) brings a subtle celery-parsley flavor and a luxuriously creamy texture when cooked. Use it anywhere you’d use potatoes: roast into golden wedges, mash with butter and herbs, or puree into a velvety soup.

Sold by the bulb. OG grown and local, of course.

Prep tips: Peel thickly (the skin is tough), then cube or slice. Roast at high heat with olive oil, salt, pepper, and thyme, simmer until tender for mash or soup, or shred it raw for a bright, crunchy slaw with lemon and Dijon.

Easy Recipe: Roasted Celeriac with Garlic + Thyme

Ingredients

• 1 celeriac (celery root)

• 1–2 tbsp olive oil

• 1–2 cloves garlic, minced (or 1/2 tsp garlic powder)

• 1 tsp fresh thyme (or 1/2 tsp dried)

• Salt + black pepper

• Optional finish: squeeze of lemon, grated Parmesan, or a pat of butter

Steps

1. Heat oven to 425°F.

2. Peel thickly, then cut celeriac into 1-inch cubes (or wedges).

3. Toss with olive oil, garlic, thyme, salt, and pepper.

4. Roast on a sheet pan 25–35 minutes, flipping once, until browned and tender.

5. Finish with lemon or Parmesan if you want it extra special.

Serving ideas: Great alongside chicken or pork, tossed into a grain bowl, or served with sautéed mushrooms and greens.