I just got an e-mail from Ron asking me what celery root is and how to prepare it. I love to use celery root, either cooked or raw and have used it in all my books. Here is what I said about it in my latest book, Sara Moulton’s Everyday Family Dinners. “Celery root, or celeriac, is the product of a special variety of celery that is cultivated just for the root. Although the gnarled, brown ball covered with fine root hairs wouldn’t win any prizes for beauty, its flavor intensity gives it star power. A small root can deliver big celery flavor to soups, sauces, and salads. In the market, select celery root that is small, clean, and firm. Large roots tend to be porous in the center. Peel and slice, chop, or shred the root just before use and toss it with some lemon juice, if you are serving it raw.”