I love celery root, and you don't often see too many articles in fancy food magazines about it, but this was my lucky day! Bon Appetit ran a story on chef Rene Redzepi and his way of pot-roasting celery root. I usually roast mine, mash them, or make chips with truffle salt on them, but this way is easy (no peeling!) and delicious.
Pot-Roasted Celery Root (modified from Bon Appetit)
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