A flavorful and tender tuber also known as celeriac!
Season: October - March
Storage and Preparation
Celeriac, or celery root, is a versatile vegetable that can be eaten raw or cooked. It is commonly roasted, boiled, or used as a base for a slaw or salad. For longer-term storage, place in a plastic bag inside the vegetable compartment of the refrigerator. Keep away from raw meat products to avoid the risk of cross-contamination if eating raw. To prepare for cooking, rinse and scrub the celeriac under cool water and remove the rough skin with a vegetable peeler.
Nutrition
Celeriac is a root vegetable that absorbs nutrients from the soil it is grown in. It is packed with fiber, vitamins, and minerals that can boost immunity, promote heart health, and encourage antioxidant activities within the body. The benefits of celeriac are endless with the positive impacts it has on bone strength, digestion, and inflammation. Try swapping celeriac for potatoes in any recipe for a hearty boost of fiber!
Celeriac Recipes
Celeriac and Leek Soup
Ingredients:
- 2 Tbsp olive oil
- 2 leeks, diced
- 1 small yellow onion, peeled, and finely chopped
- 2 cloves of garlic, minced
- 2 medium-sized celeriac, peeled, 1-inch cubes
- 1 Yukon gold potato, peeled, 1-inch cubes
- 1 tsp salt
- 4 cups vegetable stock
- Plain yogurt for serving
- Minced parsley for serving
Instructions:
- Heat the oil in a large heavy bottom pot over medium-high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes.
- Add garlic, celeriac, potato, and salt. Stir well.
- Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender about 25 minutes.
- Remove from the heat and let the soup cool for a few minutes before transferring the soup to a high-speed blender and pureeing until smooth and creamy.
- Return the soup to the pot, stir in the lemon juice, and taste for seasonings.
- If the soup is too thick, add more stock or water. Keep the soup on low heat until ready to serve.
- Serve with a drizzle of plain yogurt and minced parsley.
Creamy Celeriac Pasta Alfredo
Ingredients:
- 1 head (2 cups) celeriac, peeled, roughly chopped
- 1 large (1 ½ cups) yellow onion, roughly chopped
- 5 cloves garlic, roughly chopped
- ¼ cup pine nuts or cashews
- ½ cup unsweetened, unflavored plant milk
- 2 Tbsp nutritional yeast, plus more for seasoning
- ½ tsp sea salt
- 1 lb whole-grain pasta
- 1 head of broccoli, cut into florets (3 cups)
- Freshly ground black pepper, to taste
Instructions:
- To make sauce, place celeriac pieces in a steamer basket in a large saucepan. Add water to the saucepan just below the basket. Bring to boiling. Steam, covered, for 10 minutes or until soft.
- While celeriac steams, cook onion on medium-high heat until translucent, about 5 minutes. Add garlic in the last minute or so of cooking.
- In a blender, combine celeriac, the onion and garlic, the pine nuts, plant milk, 2 Tbsp of nutritional yeast, and the salt. Blend until smooth. Add water as needed to achieve a smooth, creamy consistency.
- Prepare pasta according to package instructions. Add broccoli in the last 4-5 minutes of cooking. Drain and rinse. Return pasta and broccoli to pot.
- Pour sauce over pasta and broccoli; stir to combine. Serve hot, sprinkled with additional nutritional yeast and black pepper to taste.