What is Celery Root, and What Do I Do with It?
Celery root is also known as celeriac. It is a versatile root vegetable used for stews, soups, slaws and salads. It can also be used as a substitute for a healthy mashed potato. Celery root is not the root of the celery stalks we see in stores. It is closely related, though – celery root is grown specifically for the root instead of the stalks.
Celery root is a round-ish bulb approximately the size of a grapefruit. It has a mild taste and has been described as having a slightly sweeter celery flavor than the celery stalks we’re used to eating.
With the keto/low carb diet craze, this veggie fits right in as it has fewer carbs than potatoes, sweet potatoes or turnips, roughly 7 grams of net carbs per cup. Celery root is high in fiber and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and manganese which are important for bone health. You’ll also love that it’s low in fat and calories.
Many consider celery root a fall or winter vegetable because it is perfect for a stew. It also tastes fantastic in a salad or slaw with apples, pears, radishes, pine nuts, walnuts and lettuce.
How Do I Cut a Celery Root?
Although celery root is intimidating to look at, it’s pretty simple to prepare. The bumpy surface makes using a peeler very hard, so you will want to use a sharp knife to peel the root.
You can stand the root on a cutting board by slicing the top and bottom. Using your knife, cut off all the slightly hairy brown peel. The inside of the root is cream-colored, so continue peeling until all the brown peel is gone.
Are There Various Ways to Prepare Celery Root?
Why is celery root becoming a fast favorite among cooks? It’s because there are so many ways to prepare it. Celeriac is a root vegetable closely related to celery. It can be enjoyed raw or cooked and works well grated in salads or slaws, as well as mashed, baked, roasted or boiled. The peeled root can be boiled and mashed alone or with mashed potatoes or sweet potatoes.
Small slices or cubes of the root are great in a winter stew or a fall soup. You can use your spiralizer and make “noodles” with it. The mild flavor makes it a perfect substitute for traditional pasta.
Give our Celery Root & Apple Slaw a try, and let us know what you think of this veggie!
Celery Root & Apple Slaw
Ingredients
- ¾ cup pine nuts, divided ¼ cup toasted and roughly chopped
- 2 medium celery roots peeled and halved
- 1 clove garlic
- 1 medium shallot
- 1 Tbsp nutritional yeast
- 3 Tbsp lemon juice
- 3 Tbsp apple cider vinegar
- 2 tsp pure maple syrup
- Kosher salt and pepper to taste
- 2 Tbsp olive oil divided
- ⅓ cup flat-leaf parsley finely chopped
- ¼ cup chives finely chopped
- ½ cup matchstick or grated carrots
- ½ cup radishes thinly sliced
- 2 small Gala apples thinly sliced
Instructions
- Place ½ cup whole pine nuts in a small bowl, lightly crush, then cover with boiling water and let soak 1 hour.
- Meanwhile, using a mandoline or very sharp knife, thinly slice the celery roots. Then cut them into matchsticks; refrigerate until ready to use.
- To make the dressing, drain pine nuts and transfer to blender with garlic, shallot, nutritional yeast, lemon juice, vinegar, maple syrup, ⅓ cup water, ¾ tsp salt and 1 Tbsp oil. Puree on high until smooth and creamy. Refrigerate until chilled.
- In a large bowl, toss celery roots with ⅔ cups dressing and pepper to taste. Fold in parsley, chives, carrots and radishes, then gently fold in apples. Drizzle with remaining dressing and remaining oil. Top with toasted pine nuts.
If you’re interested in an anti-inflammatory lifestyle and more recipes like this one, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at info@vitalityconsultantsllc.com for more details.
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