Availability Celery root season runs from October through April.

Buying tips Choose firm, heavy celery roots that are relatively clean. Those that are smaller (less than 4 inches in diameter) are less likely to be woody, and those with the fewest crevices and knobs are easier to peel. Avoid celery roots with soft spots or that look dry around the stem end. If the stems are still attached, they should be green and fresh-looking.

Storage Remove the greens, if still attached. Wrap unwashed celery roots in plastic and refrigerate. Roots keep for about a week.

Preparation Scrub the root with a brush. Cut off and discard the top and root ends. Then, with a sharp knife, peel away the thick outer skin. Remove any soft spots. Cut the root into the shape and size indicated in each recipe. To keep the creamy white color of raw celery root, place the cut root in a bowl of acidified water. Use 3 tablespoons of an acidic ingredient, such as distilled white vinegar or fresh lemon juice, for each quart of water. Keep the root in the acidic solution until ready to use.

Try celery root in Salad of Celery Root, Apples and Walnuts.