Raise your hand if you know what this is. Yes, I knew a few of you true foodies would know. Surely I am not the only one who had never met the versatile celery root? I have seen celeri-rave on many a French menu, usually in a puree, but had never identified it at the market, much less dared to purchase one. However, when Dorie Greenspan recommended it as the perfect accompaniment to her Orange Pork Loin in Around My French Table , who was I to resist?
I boiled the cubed celery root with one potato and onion in salted milk and water, and then drained and mashed it. It had the consistency and appearance of mashed potatoes, but with an earthier depth of flavor. I loved it. Of course, the big hunk of salted French butter I mashed in didn’t hurt it any. Yum.
Do we have celery root at our grocery stores at home? If so, take one home and get to know it. It might just be the beginning of something beautiful from something very ugly.
P.S. Have I mentioned I love Dorie’s cookbook? And it’s not ugly. It’s very, very beautiful.
Mais Oui Paris 
Not sure if you would call the dish celery root “Grenobloise” but I fondly remember the beast served grated and mixed with a bit of mayo. The cafe at U of Grenoble served this everyday. Weeks went by before I actually tried it, but once I did I was hooked!