Season Thirteen, Episode Five. Forgotten Favorites
Take a closer look at celeriac and discover how this unusual root vegetable became a staple in European cuisine.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Living the gold leaf life. You good, Amiyah?
Amiyah: I am wonderful, so happy to be back with you all.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Celeriac!
Amiyah: The wheel clicked to a stop on celeriac, the knobby root that looks humble but cooks up creamy and delicious. The hosts dug into this overlooked garden gem.
Poke: Buckle up, folks. We are doing celeriac today.
Amiyah: Give me the history. Where did celeriac begin?
Poke: Celeriac, also called celery root, has been grown in Europe and the Mediterranean for centuries. It is a cousin of the leafy celery we know well.
Amiyah: I did not know that at all.
Poke: Hardy and long keeping, celeriac became a winter staple across European kitchens, valued for its gentle celery flavor and creamy texture.
Amiyah: Time for the surprising tidbits.
Poke: Celeriac is the swollen root of a kind of celery plant.
Amiyah: Wait, really?
Poke: Its craggy skin hides smooth ivory flesh inside.
Amiyah: Okay, that is so good to know.
Poke: It tastes like a mild blend of celery and parsley.
Amiyah: I did not know that at all.
Poke: It can be eaten raw and crunchy or cooked until creamy.
Amiyah: How many kinds are we talking about here?
Poke: Celeriac is sold mostly by size, with smaller roots being the most tender.
Amiyah: I am listening.
Poke: Small celeriac roots are tender and mild.
Amiyah: Large celeriac roots are great for mashing and soups.
Poke: Okay, that is so good to know.
Amiyah: Fresh celeriac feels heavy and firm for its size.
Amiyah: I love this part. How do different cultures enjoy it?
Poke: In France, celeriac is shredded raw into the salad celeri remoulade.
Amiyah: That tracks.
Poke: In Germany, it is cooked into hearty winter stews.
Amiyah: Wait, really?
Poke: In Britain, celeriac is mashed alongside potatoes.
Amiyah: Okay, that is so good to know.
Poke: Across Europe, it is roasted as a cozy cold weather side.
Amiyah: Time for the Myth of the Week. What do people get wrong?
Poke: A lot of people think some think celeriac is just the root of regular stalk celery.
Amiyah: See, this is why I love this show.
Poke: Here is the truth. It is a special kind of celery grown for its large root rather than its stalks, so it is its own distinct vegetable.
Poke: A listener wrote in. Let us hear it.
Poke: How do you prepare such a knobby vegetable?
Amiyah: Great question.
Amiyah: Slice off the craggy skin with a sharp knife to reveal the smooth ivory inside, then chop and use it raw or cooked.
Amiyah: Alright, real talk. Here is what I actually think.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Classic Amiyah take. I respect the commitment to the bit.
Amiyah: Amiyah loves celeriac mashed smooth with butter.
Poke: Poke prefers it shredded raw into a crunchy, tangy salad.
Poke: See, this is why people tune in, the strong opinions.
Amiyah: Time for the Fun Fact Lightning Round.
Amiyah: Celeriac is also called celery root.
Poke: Its skin is craggy and rough.
Amiyah: The flesh is creamy when cooked.
Poke: It stores well through winter.
Amiyah: Let us recap what we learned today.
Poke: The hosts learned that celeriac is the humble craggy celery root with creamy ivory flesh and a mild celery flavor, a beloved European winter staple eaten raw or cooked.
Amiyah: Time to head to the kitchen.
Poke: Today we are making Mashed Celeriac. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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