Celeriac

While this winter vegetable may look like a magical mandrake from a Harry Potter film, it carries familiar traits of potatoes and celery. Celeriac’s texture is comparable to that of a potato. However, it low in carbohydrates and can be eaten raw. Served raw, this vegetable is crunchy and presents a mild celery flavor with a hint of parsley. Roasting develops a subtle earthy, sweetness. Celeriac can also be boiled, broiled, steamed, sautéed, deep fried. You will enjoy preparing this vegetable in a variety of ways. 

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Storage & Preparation

​Trim any greenery and root ends and store unwashed in a perforated plastic bag in the vegetable crisper. Scrub thoroughly with a stiff bristle brush under cold running water. To peel this root vegetable cut the top and bottom off and set I flat on a cutting board. Peel the hard brown skin and dunk in lemon water immediately to prevent any discoloration from oxidation. 

Nutrition Info

​To get the most nutritional value out of this vegetable, consume it raw. A single serving of celeriac contains 80% of the Daily Value of vitamin K. Vitamin K is important for blood clotting, heart health and bone health. Additionally, celeriac contains abundant antioxidants, fiber, Vitamin B6, Vitamin C, magnesium, phosphorus, and potassium. Vitamin C is especially important during winter to keep your immune system strong.

Cooking Ideas

• Boiled celeriac makes a delicious, mashed dish
  
• Try making “noodles” out of this dish using a spiralizer
  
• Celeriac pairs well with apples and carrots
  
• The crisp texture makes a wonderful slaw
  
• Use them like potatoes and make celeriac hash browns or French fries

Recipes

Celeriac Remoulade​
Ingredients

• ¼ Cup Mayo 
  
• 1 tbsp Dijon Mustard
  
• Juice of 1 Lemon
  
• 1 Small Celeriac, Grated (About 4 cups)
  
• 1 tbsp Parsley

Directions

1. Thoroughly wash celeriac. Peel and then grate the celeriac.
   
2. In medium sized mixing bowl, combine mayo, dijon mustard, and parsley.
   
3. Stir in grated celeriac and enjoy.

Celeriac Fritters
Ingredients

• 4 slices thick-cut bacon, chopped
  
• 2 tbsp canola oil
  
• 6 cups peeled and coarsely grated celeriac, (about 1 small)
  
• 1/2 cup grated onion
  
• 2 eggs, lightly beaten
  
• 1/2 cup all-purpose flour
  
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 1 Gala apple , cored and thinly sliced
  
• 1/2 cup sour cream
  
• 2 tbsp chopped chives

Directions

1. Preheat oven to 250F. Place a rack on a baking sheet and set aside.
   
2. Cook bacon in a large frying pan over medium until crisp, 4 to 5 min. Transfer bacon to a paper-towel-lined plate. Pour bacon drippings and canola oil into a small bowl.
   
3. Combine celeriac, onion, eggs, flour, salt and pepper in a large bowl.
   
4. Heat 2 tbsp oil mixture in the same frying pan over medium. Pack celeriac mixture into 1/4-cup portions, carefully turning each one into pan. Flatten into 3-in. wide fritters with a spatula. Cook until golden and crispy, 3 to 4 min per side. Transfer to prepared rack and place in oven to keep warm. Repeat with remaining celeriac mixture, adding 1 tbsp more oil mixture for each batch.
   
5. Serve fritters topped with apple slices, sour cream, bacon and chives.

More recipes:
Garlic Mashed Celeriac Potatoes
Celeriac Cheddar Soup
Celeriac salad with apple, pine nuts and prosciutto
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