Here are our 5 favorite ways to get creative with the vegetable for dinner. Jane Grigson’s Celery Soup Stewed in butter with potatoes and onions, celery turns this soup into a brothy goodness ...

And like the perhaps more familiar au gratin potatoes, this dish transforms simple vegetables into a rich and luxurious dish ...

Form 3 more latkes and fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden on second side, 1 1/2 to 3 minutes more.

Add the celery root, 1/2 teaspoon salt and black pepper. Cook until golden brown, but not burned, stirring occasionally, about 10 minutes.

Peel then thinly slice celery root into 1 1/2-inch long strips (as you work, place strips in 3 cups water mixed with 2 teaspoons lemon juice to keep it white). Add celery root, onions and ...

Add the sliced celery to the skillet, season with salt and lots and lots of pepper, and cook until the celery is tender and brighter, 4 to 6 minutes. Pour in the wine and cook, stirring, until it ...

Celery is unique because it stays fresher longer than any other vegetable – if stored properly. If uncut and wrapped in aluminum foil, for instance, celery can last more than a month in the fridge.

Celebs are drinking the veggie Kool-Aid, too: Earlier this month, Debra Messing tweeted that her “New Years Resolution #1” was “upping [her] morning celery juice from 8 oz. to 20 oz.” ...

1 celery root (about 1 1/2 pounds), peeled, trimmed and cut into 1-inch cubes 1 or 2 small baking potatoes (about 4 ounces total), peeled and cut into 1-inch cubes ...

2. While the garlic is roasting, peel the parsnips and celery root. Cut in 1/2- to 3/4-inch pieces and place in a pot. Pour in the 3 cups chicken stock and add the thyme.