Celeriac, otherwise known as Knob Celery, has been
the root of our family tree longer than I've been around.
OFD is when we all enjoy it in a salad made very much
like German Potato Salad. In fact it's virtually identical,
except that the knobs are used in place of boiled potatoes.
And the keeper of the tradition (Mom) includes chicory
leaves for garnish and texture. They're tangy and add a
slight crunch. They happen to be my favorite part.
It's a grotesque looking vegetable, with roots and knobs
protruding in all directions, and I imagine most folks are
just plain scared to tackle the thing. The stalks resemble
celery, but are more tough and bitter than their cousins.
The prize is definitely the bulbous root. The whole root
is boiled in salted water in its jacket 'til tender, cooled,
and then peeled and cubed. Next step is to toss the cubes
in a simple vinaigrette with thinly sliced onions and chicory
and left to sit, marinating. Close to service is when
mayonnaise is folded in, although not too much, just enough
to coat all involved, and then salt and pepper to taste.
It's a cold side dish to an otherwise warm array of
accompaniments (except for cranberries which I don't
dislike but have never found a use for on THXG).
You'll find yourself raiding the fridge early Thanksgiving
Friday morning, in your underwear, eating it from the
tupperware with a fork, alternating bites with tugs of
cold milk straight from the jug.