This ugly bastard is a Celeriac root. It’s a special variety of celery plant that stores more energy over winter in it’s root.
You can slice it and fry it like Potatoes. Or roast it , basting it with truffle oil.
https://ndb.nal.usda.gov/ndb/foods/show/2912
It’s still about 7.4% digestible carbs so I wouldn’t eat a lot but it’s got a lovely flavour to it you don’t need a lot.
I used it in some sauerkraut soup, also made with dried and canned mushrooms, leeks, and bratwurst. Mmmm…
I had a great celeriac dish in a restaurant that I’ve successfully recreated at home.
It was described as celeriac risotto and it was finely chipped celeriac with onion, cooked in butter.
I made it at home by food processing a chunk of celeriac and a very small onion, with a couple of cloves of garlic, then cooking it on a lowish heat for a few minutes in a generous amount butter and olive oil. I finished it with a capful of dry sherry, a drizzle of truffle oil, a heaped tablespoon of double cream and black pepper. It’s really rich and has a really similar mouthfeel to risotto. You don’t need much of it and it’s delicious. And you don’t get risotto coma after it. Also, you don’t have to cook the celeriac until it’s as soft as you would normally because you want a little bite - so I suspect the glycemic load is reduced, compared to boiling it or roasting it. This also has the advantage of being ready in a few minutes. A great weekday luxury.
