Celeriac or could also be known as a celery root, is definitely one of those vegetables that you might easily walk by at the grocery store! It’s unfortunately not that pretty to look at, as it has an odd shape that’s kind of knobby. But if you’ve ever been brave enough to try it, you’ll see that it has a deliciously subtle celery flavour.
You can either mash it, like potatoes or roast it in slow cooked dishes! And it’s in season, now! Usually can be found September – April. And when choosing a celeriac, you want one that’s heavy and firm without too much discolouration.
You can store it in the refrigerator before you use it. And like potatoes, once cut they can discolour quickly. Here’s a quick tip, put the cut, unused pieces in water with either some lemon juice or white wine vinegar to stop the oxidation from happening.
They are pretty easy to prepare as well. Wash/scrub thoroughly and take either a paring knife or vegetable peeler and remove the tough skin. Don’t worry if you end up with a smaller amount of celeriac from when you started – this is normal. Then either boil the chunks in water like potatoes or roast in the oven and voila!
Celeriac is quite low in calories, like most vegetables. But they can be a great source of vitamin K and a good source of fibre, vitamin B6 and phosphorus!
How I’ve enjoyed celeriac is by boiling then mashing them like potatoes for a side dish. Delish! Have you ever tried this vegetable?
I work as a Dietitian and definitely walk the talk. I love to cook and help people get back to being healthy again.