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Celery root (also known as Celeriac) is a root vegetable with a mild, celery-like flavor with a starchy, rather potato-like texture. Celery root is rich in B vitamins and vitamin C, among others. It is also a good source of minerals including iron and calcium. Sometimes celery root comes with the celery stalks attached -- these can be removed and enjoyed separately. Celery root needs to be peeled before eating: use a sharp knife to cut away the knobby brown exterior in order to reveal the creamy, solid flesh inside. The flesh can be eaten raw or roasted.
Celery root, also known as celeriac, is a root vegetable harvested in the late fall. It has a mild, celery-like flavor with a starchy, rather potato-like texture.
Celery root is roughly round, with a knobby, uneven surface. The outside is an uneven brown color and the interior is creamy white.
One cup chopped has about 66 calories, 2.3g of protein, 14.4g of carbohydrates, 2.8g of fiber, 2.5g of sugar, and 0.5g of fat.
Celery root is rich in vitamins K, C, and the B’s. It is also a good source of minerals such as phosphorus, potassium, iron, calcium, and manganese.
Celery root is at its best in the cooler months of fall, winter, and early spring. It is sometimes sold with the stalks and leaves still attached.
When choosing a celery root at the store, look for one that feels heavy for its size and avoid any that have soft spots. If the stalks are still attached to the root, they should be fresh looking and not dried out, slimy, or wilted.
Store celery root it in a cool dry place. If you keep it loosely wrapped in a plastic bag in the fridge, it will last several weeks (even longer if it was freshly harvested). If you picked up a celery root with the stalks attached, be sure to snap them off before storing it – the celery root will last longer this way.
Celery root needs to be peeled before eating. Peeling it requires a bit of effort. Use a sharp knife to cut away the outer knobby brown exterior in order to reveal the creamy, solid flesh inside.
Once peeled, chop up the celery root. You can eat it raw in a variety of salads or bake it.
Like potatoes, celery root will start to turn brown after being exposed to air. To prevent this, keep cut celery root in a bowl of cool water or peel it just before use. You can also sprinkle it with lemon juice to prevent some of the browning.
This simple puréed soup is delicious and easy to make. With warming spices, grounding root vegetables, and a hint of sweetness from apples, it’s the perfect accompaniment to a fall or winter meal.
Prep Time: 10 minutes Cook Time: 45 minutes Yield: 8 servings
In a large pot, melt butter over medium-high heat. Add coriander seeds, diced onion, and salt, and cook until onions are slightly browned, about 5 to 7 minutes.
Add chopped celery root, parsnips, and apples, and cook for about 10 to 15 minutes, stirring intermittently, until vegetables have browned and softened slightly.
Add coconut milk, nutmeg, and chicken broth, and reduce heat to simmer. Allow to simmer, covered, for about 15 to 20 minutes, or until vegetables are soft.
Using an immersion blender or blending the soup in batches in a blender or a food processor, purée until smooth.
Serve into individual bowls, and drizzle with a bit of good quality olive oil, a sprinkle of micro greens or fresh herbs for garnish, and salt and pepper to taste. Serve hot.
Note: To make this recipe vegan, simply swap butter for olive oil, and chicken broth for vegetable broth.
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Celery root (also known as Celeriac) is a root vegetable with a mild, celery-like flavor with a starchy, rather potato-like texture. Celery root is rich in B vitamins and vitamin C, among others. It is also a good source of minerals including iron and calcium. Sometimes celery root comes with the celery stalks attached -- these can be removed and enjoyed separately. Celery root needs to be peeled before eating: use a sharp knife to cut away the knobby brown exterior in order to reveal the creamy, solid flesh inside. The flesh can be eaten raw or roasted.
