Celeriac (AKA celery root, knob celery, or turnip-rooted celery) is often referred to as the "ugly duckling" of the vegetable world due to it's "warts" and twisted roots. While the outside may be less than appealing, the inside is certainly more attractive. With a taste similar to celery and a texture similar to a potato, celeriac can be eaten raw or cooked in any manner from roasted to stewed, blanched to mashed like a real potato. Though the root originated in the Mediterranean, it's quite popular in Europe. In France, it's commonly peeled, grated, blanched in lemon juicy water, and then dressed in a mustardy mayonnaise. For use at home, just peel using a paring knife (it will work better than a veggie peeler) and rub with an acid, like lemon juice, to prevent browning. Store whole in a plastic bag in the fridge. For cooking tips and recipes using this "ugly ducking," click here.