Celery root: not pretty, but definitely tasty!

Celery root - it’s not the prettiest vegetable at the market! Most of you are familiar with the green celery stalks, but ever wonder what to do with the root? My savory celery root muffins recipe is a wonderful way to enjoy this root vegetable that's in season now. It's like a potato, only healthier. They freeze nicely for the week. Celery Root Oatmeal Muffins 2 cups celery root, shredded
1 tablespoon, olive oil
1/2 small onion, chopped
2 garlic gloves, minced
2 tablespoons, chopped tarragon
1 tablespoon Dijon mustard
Juice of ½ lemon
2 eggs
¼ cup rolled oats
Kosher Salt
Freshly ground black pepper 1. Preheat oven to 350°F.
2. Heat the olive oil in a medium sauté pan. Add the celery root, onion, garlic, salt, and pepper and cook over medium-low heat, stirring occasionally, for 5 - 7 minutes, until celery root is slightly cooked, but not brown. Add lemon juice and cool completely.
3. Place mixture in a bowl; add eggs, tarragon, mustard, rolled oats, and mix well. Season to taste
4. Divide mixture among 6 muffin cups and bake for 25 minutes until the tops have turned a nice light golden color.