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Celery Root (celeriac)

The unassuming, knobby, and somewhat intimidating-looking celery root, also known as celeriac, often gets overlooked at the farmer's market or grocery store. But don't be fooled by its rough exterior! This versatile root vegetable, a close relative of celery, boasts a unique flavor profile and a wealth of culinary possibilities.

Flavor and Texture

If you’re wondering what celery root tastes like, imagine a milder, sweeter version of celery stalk with earthy undertones and a hint of parsley. Its texture is similar to a potato but slightly firmer when raw and incredibly tender when cooked.

Culinary Versatility

Celeriac’s adaptable nature makes it a chef’s secret weapon. Here are just a few ways to incorporate it into your cooking:

  • Raw: Shredded or thinly sliced celeriac adds a delightful crunch to salads and slaws. Consider trying a French celeriac remoulade, a refreshing dish with a mayonnaise-based dressing.
  • Roasted or mashed: Similar to potatoes, roasted celeriac becomes caramelized and tender, with a complex sweetness. When mashed, it transforms into a creamy and flavorful side dish, often enriched with butter, cream, and herbs.
  • Soups and stews: Celeriac’s earthy flavor adds depth to soups and stews, whether as a main ingredient or as part of a mirepoix (the classic French aromatic base of onions, carrots, and celery).
  • Fries or chips: Thinly slice celeriac, toss it with oil and seasonings, and bake or air-fry it for a healthier alternative to potato fries or chips.
  • Gnocchi or dumplings: When pureed and combined with flour, celeriac creates light and flavorful gnocchi or dumplings.

 

Preparing Celeriac

Celeriac may look daunting to prepare, but it’s quite simple. Use a sharp knife to remove the tough outer skin, then cut it into the desired shape for your recipe. Be sure to work quickly, as the flesh can discolor when exposed to air. A trick is to toss cut pieces in a bowl of water with a squeeze of lemon juice to prevent browning.

Buying and Storing Celeriac

Look for firm, heavy celeriac with no soft spots or signs of mold. It’s best to buy smaller roots, as they tend to be more tender. Store celeriac in a plastic bag in the refrigerator for up to two weeks.

Nutritional Value

Celeriac is not only delicious but also a nutritional powerhouse. It’s a good source of dietary fiber, vitamin K, vitamin C, potassium, and phosphorus.

 

Celeriac may be an underappreciated vegetable, but it’s time to give it the recognition it deserves. With its unique flavor, versatility, and nutritional value, celeriac is a true kitchen gem waiting to be discovered.

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