Celery root, also known as celeriac, is the troll-like cousin of the regular ol' celery found in Bloody Marys and tuna salad. Unlike celery, celeriac is grown for its large taproot, which looks like a balled-up, fossilized squid. It has a celery-like taste, and is often used in soups or roasted like other root vegetables. Use it where you might use cauliflower, parsnips or fennel - it pairs excellently with nutty hard cheeses. The French use it in the classic céleri rémoulade, a salad of shredded celeriac with mayonnaise dressing (kind of a French coleslaw). There's a good recipe here on Epicurious. It's not in season now, but keep it in mind come fall. After all, looks aren't everything.
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