Celeriac aka “celery root” has a very mild celery taste and cooks similar to a potato. That’s what makes it an ideal substitute for all those favorite starchy snacks. What makes it so different from many root vegetables is that it is not starchy or high in carbs and is low in calories. Once you peel off that knobby outer skin, it won’t appear as intimidating. Try making it into chips, fries or mash it. I’ve tried all three and prefer the chips or fries. You can also enjoy it raw, thinly sliced on top of salads.
I love taking a vegetable that’s ugly/unusual looking and turning it into something surprising and tasty. I guess we can’t always judge a vegetable by it’s cover! I picked up two celery roots at the local farmer’s market a week ago which is a fantastic place to find root veggies. A lot of local markets stay open through November/early December and the root vegetables are usually the last things still available.
- Never wash before you store them.
- Only store fresh roots. (It’s like the saying, one bad apple can spoil a whole bunch!)
- Don’t clip off the bottom end of the root before you put it in storage which can also cause rotting.
- If a celery root comes with the green tops attached, cut it off. The stalk and root last longer when stored separately.
- For celery root; keep loosely wrapped in plastic in the fridge for up to several weeks. It can keep even longer if it was freshly harvested.
1 celeriac root
- Rinse celery root and with a large chef's knife cut off top and bottom.
- Stand the root on the flat edge and cut the remaining peel off in vertical strips. Continue until you remove all of the tough outer layer. A small pairing knife works well for nooks.
- Rinse the root again to remove any dirt, pat dry and cut into your preferred shape.
- Rub coconut oil on the bottom of a glass pan and massage oil into the slices.
- Season with paprika, sea salt, and garlic powder to taste.
- Bake in the oven for about 20 minutes. If you want them to be crispier, put in a dehydrator after baking to reduce moisture
Celery root's skin is too bumpy for a vegetable peeler. For best results use a sharp chef's knife, or paring knife.
Cut the root close to when you are ready to cook, as the exposed flesh will turn brown.
Like celery, celeriac is an excellent source of vitamin K. It is also a very good source of fiber, a good source of Vitamin C and phosphorus. It is a fair source of potassium. When it comes to root vegetables I always buy organic. Because root vegetables lay very close to the ground, they are at greater risk for having pesticide residue.
We liked the way the fries tasted best. Slice thin matchsticks and season with salt and pepper.