My sister told me about a recipe someone gave her using celery root[b][/b], boiled I think, and mashed, and mixing that with mashed pears.  She said it ended up tasting just like mashed potatoes with a very mild, not unpleasant, almost undetectable flavoring of celery.  Sounds good to me!  And as a type O, it would be very nice to have something mashed-potato-like that wouldn't be bad for me.  I see celery in the typebase, but not celery root.  Any idea if there would be a difference?  Should I assume that because it's part of the celery plant, I could go ahead and eat the root, too?  

Quoted from dragonsgold5

I see celery in the typebase, but not celery root.

Celery root = Celeriac, which is in Typebase.

You might also want to read the Mashed Sweet Potatoes thread.

I've not tried celery root, but do like mashed turnips with garlic and ghee.

We've used it quite often to add flavor to our soups and stew broths.  We don't eat it, but we will boil it along with other spices & veggies.

Quoted from KimonoKat

We don't eat it, but we will boil it along with other spices & veggies.

Why don't you eat it?

Quoted from outdoordrea

Why don't you eat it?

The flavor is so strong that Mr. KK (remember, the cook in the family) says that leaving it as a part of the soup, it will overwhelm the balance of the other flavors.  So, we just boil it in with a few other veggies for about an hour, and then we take it out.

on another note:
I am so enjoying the taste of fresh, sweet anise, that I want it in all my soups and stews now.  It is such a neat tasting, flavorful spice/herb!

Quoted from ironwood55

Celery root = Celeriac, which is in Typebase.

Aha!  Thank you!

I'm finding many more uses for choko (choyote) which is in the squash group, so neutral for everyone I guess. It looks like a pale limey green pear with a few prickles. We often have it steamed (halved first) and then scrape out the flesh and mash a little with ghee and seasalt. Very pleasant & has the floury texture of potato mash, especially if large/mature choko used. It also takes on the flavour of whatever you cook it with (eg stews, soup).
Mix your mash veg too - eg pumpkin, sweet potato, parsnip, choko in any combo. Swedes(rutabaga)/turnip will get a tryout when I find some - no one round here sells them much.
Can't catch celery root here either, fennel is good though but not a mash prospect.

Thank you for the combination suggestion...sounds great.

Alia

I eat a lot of celeriac
- I think it is a taste you have to learn to love- but Emma loved it as baby and still likes it - just not in small cooked pieces in soup.

However I have served following for a group a choosy teens a few months ago and they all liked it with mayo:
Celeriac cut like fries and baked in oven with a pinch of chili and olive oil
- not on too high temperature - it burns easy !
They do not get very crispy - but taste rather mild -
Cold left overs works fine mixed with tender salad leaves/arugula - feta cheese and a dressing.
I have also had a rather nice vegetarian dish ( for those who eat avocado )
Thin slices fried light brown on a pan- arranges with lettuce and avocoado.

I use them as a mash as well- 1/3 part cooking apple ( belle de boscoop works well) -2/3 part celeriac- butter- makes a rather fluffy light mash.

As I don't use the machine or mill to mash, I've not been too keen on the texture of Mashed Turnips...Rutabaga/Swede is good but gets a distinct colour.

Personally my fave is Mashed Celeriac and Parsnips - both are excellent even by themselves. A chunk of Kohlrabi is good as well.

I like the Chayote idea - I'll give that a try sometime, harder to find where I am though.

Another thing with Celeriac is blanch and peel - then marinate in EVOO, and your other fave seasonings, for several hours to make a sort of 'Antipasti'.

Quoted from Schluggell

Personally my fave is Mashed Celeriac and Parsnips - both are excellent even by themselves. A chunk of Kohlrabi is good as well.

Parsnips...never thought about that.  But then again, never thought about celeriac before either.  Thanks for the tip!