And if the Walrus and the Carpenter is celebrated for its oysters, the open kitchen also turns out comforting fare, like the shaved turnip salad, a crisp, lush, tangy pile that's something like a brighter, more polished celery root rémoulade.
The more you refine celery root, the less taste you get.
She minced the ginger with garlic, shook them into some hot peanut oil in her favorite wok, stirred for a minute, added the chili-bean paste, stirred some more, added the celery root, peeled and sliced, and a little soy sauce, tasted it, sprinkled salt, stirred again, and simmered it all in boiling water.
She is already planning for next winter — more fall crops like celery root and cabbage, and using the farm's new commercial kitchen to process tomatoes.
You can spread it on toast like tapenade or puréed fava beans, or eat it more as a salad, like celery root rémoulade.
Mr. Colicchio is known for cooking seasonally, and when a chapter devoted to autumn vegetables includes just 15 recipes, and none with squash, celery root, beets or carrots, it feels more like a drought than a bounty.
Kohlrabi and Celery Root Purée: This combination is lighter and more interesting than traditional buttery mashed potatoes, but it's just as satisfying.
More often, boiled potatoes, or carrots, or rutabagas, or parsnips, or celery root, or some combination of them, end up in a rough mash, seasoned with scallions, chives, citrus zest, saffron.
A root-vegetable purée may be a winter cliché, but by smoking the celery root over apple wood, Mr. Zamarra summoned summer barbecues and created something infinitely more enticing.
