Celery Root

Simmering the celery root and potatoes in a combination of broth and milk enriches the flavor without weighing down the mash. Roasted cubes of Jerusalem artichokes make a great finishing touch. Serve the puree with roasted chicken or pork.

Grated lemon peel brightens up this light and satisfying pasta, which makes delicious use of root vegetables.

Root vegetables and mushrooms are enriched by the meat's pan juices.

This side is a riff on pommes Anna, a classic French dish of sliced, layered potatoes cooked in a shallow pan. In this modern version, the potatoes are joined by slices of celery root and turnip.

After a rich main course, you'll love the clean flavors of this minimally dressed salad. Watercress and fris´e are tamed by slivers of celery root and green apple, which also makes for a seamless segue into the next course—Camembert with apple butter from a local market.

Much more interesting than plain mashed potatoes, this purée gets an earthy boost from celery root and chervil and an amazing smoothness and richness from a generous amount of cream.

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared this recipe with Epicurious. The dish is perfect for entertaining, since the endive and celery root flans can be made ahead and reheated. The garlic nage should be made shortly before serving and kept warm while you quickly sear the turbot. A shaving of earthy black truffles finishes the dish. "Grating them on top makes them soft and allows their perfume to stand out," says Fraser.

Thin green beans add ribbons of color as well as bite to a celeriac rémoulade.

This satisfying fall salad uses familiar ingredients in unexpected ways.

Crispy pancetta sprinkled on top adds a salty, savory flavor to this sweet soup.

This roast, with its light, flavorful vegetable gravy, is perfect for spring.

Prized by gardeners during the Renaissance, celery root, or celeriac, has a light celery flavor and a dense flesh that is perfect for shredding into slaws. This salad is wonderful with the chicken and biscuits or the flank steak. Enjoy any leftovers the next day.

Brasato (which means "braised" in Italian) is the ultimate pot roast.

Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no "arranging"—you just spread the root vegetables in the baking dish.