I’ve found that the ugliest fruits and veggies are among the most nutritious! Celery root, or celeriac, falls neatly into this category. It reminds me of some kind of alien brain, with all the snakey roots and crevices coming off the end of the bulbous whitish brown root.
And, it’s one of the most versatile vegetables I know of! It has the flavor of celery, with a creamy white flesh inside. Boasts a nice al denté bite when raw, holding it’s shape well, and is creamy and soft when cooked.
I use it for
- making raw pasta noodles with a spiralizer
- raw vegetable ravioli
- grated in salads and sauces
- blended in soups for a creamy base
- blended with tahini and lemon to make a humus like spread
- and smashed alone or with other veggies to make a highly delectable side dish
I almost always have one in the fridge year round. They are drier than some roots, and keep well in high humidity. Once cut and peeled they will go brown, so squeeze a little lemon on them if using raw, or if you’re not cooking it right away.
4 cups cubed celery root – first wash, cut away the roots, peel the thick skin away, and wash again to remove any sand or grit, then cube
2 T chopped garlic
2 T extra virgin olive oil
Herbamare and freshly ground pepper to taste
- place the celery root in a steamer over boiling water, and steam for 10 – 20 minutes, until soft and mashable
- while the root is steaming, heat a small cast iron pan over low heat, add the olive oil and garlic, and roast slowly until golden brown
- place the cooked celery root in a food processor or blender, and pulse to the desired consistency, I like mine a little lumpy
- remove and stir into the roasted garlic and oil
- season with Herbamare or sea salt and freshly ground pepper
- if you are feeling timid about using this root, start by adding it to smashed potatoes
- try adding rutabaga or winter squash or sweet potato for a sweeter mash
- add white beans for an extra protein and fiber hit
- mix in freshly chopped herbs: chives, parsley, celery leaves, scallions….
- make extra – it’s great reheated