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[Dietitian's Dish] GET TO KNOW: Celery Root — an article on the Smart Living Network
March 22, 2012 at 10:44 AMComments: 7 Faves: 1

GET TO KNOW: Celery Root

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From the Dietitian's Dish Blog Series

Celery root.

By the name alone, you may think it is actually the root of celery. However this bumpy, lumpy, oddity that I found in our reusable bag from the CSA (community supported agriculture) is actually from the family of root vegetables.

Root vegetables are those tasty tubers grown underground, with familiar relatives such as radishes, carrots, rutabagas, or sweet potatoes. This family of veggies is fantastic as they can last in dry storage for weeks without spoiling (up to four months if refrigerated!) enabling you to keep your kitchen stocked with delicious produce without the need for a last minute trip to the store. I imagine this is exactly why this winter veg ended up in our Spring produce bag.

The Dieter's Dream Root

Low Starch. 65 Calories. 15g Carbs. Healthy Source of Fiber, Vitamin C and Potassium.

What is unique about this particular root vegetable is that it is not as high in starch as many root vegetables are. One full cup of raw celery root, also known as celeriac, is only 65 calories and 15 grams of carb! It is also a healthy source of fiber, vitamin C, and packs almost as much potassium as a banana!

How to Use It

Raw, Steamed, Boiled or Roasted.

Alright enough talk about the delicious benefits of this versatile veg, let’s dive into how you can use it in the kitchen!

As for the taste, for many people it reminds them of celery itself, though I am more willing to compare it to jicama – perhaps due more to the texture – so, imagine a cross between the two. You can enjoy this crazy looking orb raw, steamed, or roasted.

I have personally used it to add crunch to my tuna sandwich, roasted it with olive oil and garlic, boiled and mashed up with potatoes, and as you can see below, as the base for a tasty salad in itself.

As soon as you find yourself celery root, here is a  quick and simple recipe that you can surely get creative with!

Celery Root Salad

The options are endless with this salad. It's delicious atop a bed of leafy greens or bundled inside of a whole grain wrap!I have tried it with cubed tofu for a vegan twist, though swapped it for canned diced chicken for my husband later. I imagine a hard-boiled egg would also be pretty tasty. You could also use freshly grated fennel in place of the seeds and raisins in place of the cherries.

Celery Root & Chicken Salad

Ingredients:

  • 1 celery root, cut into bite size slices
  • 1 TBSP 100% lemon juice
  • 1 crisp, tart apple, cut into bite size slices
  • ¼ -½ red onion, thinly sliced
  • ½ cup dried cherries
  • ½ cup walnuts, chopped
  • ½ cup fat-free plain yogurt
  • 1 TBSP Dijon mustard
  • ½-1 TBSP fennel seeds
  • Dash of dried parsley (to taste)
  • 5 ounces firm-tofu or cooked chicken, diced

Celery Root & Chicken Salad on Bed of Greens

Instructions:

  1. In a small bowl, combine yogurt and mustard. Allow to chill for 30 minutes.
  2. In a large bowl, add the sliced apple and celery root. Top with a splash of lemon juice (about 1 tablespoon) to prevent them from browning and to add a fresh zest of flavor to the dish. Toss to coat.
  3. Add the remaining ingredients and mix well.

I hope you enjoy this crisp spring dish as much as we did!

Cheers to good health and good food :)

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Next:5 Food Groups Whole Wheat WrapPreviously:Cooking with Kohlrabi

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7 Comments

  • HOW FUNNY! I was just telling Dave I picked up a celery root the other day and wasn't quite sure what do with it. I just saw it in Bon Appetit magazine and decided it was something I needed to try. You've given me some good ideas!

    But actually, celery root is the root of a celery plant - just not the one we typically eat. It's a variety cultivated for it's large root.

  • Love it! I'm sure Bon Appetit had some amazing recipes to share...

    Excellent point about the hierarchy of celeriac, Erin. My intention was to point out that it is not that of the celery most of us are familiar with and pair with carrots :)

  • Something between celery and jicama? Never had jicama before either! Sounds interesting.

  • Jicama.... the texture reminded me a little of a water chestnut or an apple when I ate it. Tasted closer to a water chestnut though. Not a ton of flavor so my mom sprinkled it with a mexican spice blend and little lime juice.

  • The recipe for celery root I found had you saute the smaller celery roots with their stalks in rosemary, thyme and coffee beans, then had you slice them length-wise in half and serve them with a simple buttermilk sauce and oil-cured olives.

    However, I actually picked up the Bon Appetite magazine more for their chinese new year recipes - they had this AMAZING sounding kim chi fritter, plus these twice-baked sweet potato things that looked out-of-this-world good.

    Been noticing a lot more fritter recipes lately, must be the new thing!

  • Sprouty, jicama is absolutely fantastic. You can slice it up and enjoy it just like a carrot stick or add the crunchy treat to a BBQ chicken salad for real treat. I just love them and do think they have a tasty flavor, moreso than a water chestnut ;)

  • Thanks for sharing, Erin! You always have tasty dishes cooking away in your kitchen :)

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