GET TO KNOW: Celery Root
By Jessica Corwin MPH RDN
From the Dietitian's Dish Blog Series
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.
- 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
- In a small bowl, combine yogurt and mustard. Allow to chill for 30 minutes.
- 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.
- Add the remaining ingredients and mix well.