What is celeriac? Celeriac is also known as 'celery root'. It is a root vegetable with a mild celery taste. Celeriac and celery are members of the same family, but celeriac is not actually the “root” of regular celery as it is grown for the root rather than its stalk or leaves. Celariac is a cool weather plant so it is readily availble around Thanksgiving.
Celeriac may be used raw or cooked. It has a distinctive taste that is sort of a cross between celery and parsley. It has the texture of potatoes. It has a tough outer surface which is usually sliced off before use since it is difficult to peel. Celariac is often used to flavor soups and stews.
Celariac is best when fresh. Select firm, hard roots that are about the size of a small cantaloupe. Avoid larger ones as they may be fibrous.
Celariac is very healthy. It contains about 42 calories for 1 cup cooked. It also has almost 2 grams of fiber per cup.
Have you used celariac? We would love to hear how you use it. Please leave your comments so we can share your ideas.
Try making our Thanksgiving gravy that uses celariac.
See Mesa Food Examiner for other articles and information.
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Comments
A very long time ago I worked in a little French style bakery and cafe, one of the deli items was a cold celery root salad. It was quite vinegary and my young taste buds weren't in tune with the flavors, but I'm intrigued about using it cooked or in a stew. Any ideas for recipes?
Lisa, I added a recipe for Thanksgiving gravy where we use celery root. Have you checked it out? No vinegar!!! I have only used it cooked, but it actually has a nice flavor and texture in raw form. I might have to try making a cold salad with celariac. When I develop other recipes for celariac, I'll post them. Keep watching.
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