Celery root, or celeriac, has a much milder flavor than its more common varietal cousin, bunch celery. Enjoy it in these salads, purees, and slaws.

A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm.

Earthy textures make this salad as interesting to look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licorice-like flavor shines.

Combine celery, fennel, sunchokes, celery leaves, walnuts, and apples with a mustard vinaigrette for a nutritious side dish.

A simplified version of "poule au pot" (chicken in a pot), this comforting dish showcases the first of the season's root vegetables.

Like jicama, celery root is very versatile and can be served raw cut into matchsticks for dipping or tossed in a light dressing or cooked into all manner of dishes. This preparation features celery root pureed with crisp, sweet Fuji apples.

Celery root's crunchy texture and a mild celery taste pairs well with tart green apple and a savory-sweet dressing. Allow enough time to let the slaw stand so that the flavors have a chance to mingle.

A light, low-fat buttermilk dressing replaces the traditional mayonnaise-rich sauce in a fresh new version of the classic celery remoulade. A mandoline comes in handy to slice the celery root into thin ribbons.

Thin this puree with some warm milk or low-sodium broth for a silky, satisfying soup.

A pinch of red-pepper flakes livens up wedges of mellow celery root. Roasting the vegetables along with the chicken means they cook in the drippings -- no oil required.

Try this healthy and warming autumnal meal.