HOW TO CHOOSE:
Celery root isn’t just the root ball of a celery plant, it’s a whole different variety. Choose a firm bulb (they can feel spongy when they’re not fresh) with minimal bruising.
HOW TO USE:
Peeled and grated celery root is a staple in France, where they toss it with a touch of mayonnaise and herbs for a salad. It’s also terrific peeled, cubed, tossed with olive oil (and salt and pepper) and roasted, with an earthy, complex flavor that stands apart from other root vegetables.
HOW TO PAIR:
The earthy astringincy of celery root pairs beautifully with the Bonterra Sauvignon Blanc, but, especially if served with something like roast chicken, can also stand up to something bigger like our Merlot.