Okay, first things first….
What is celeriac (AKA celery root)?
Nope, it’s not celery, but you’re close! Technically celery and celeriac are the same plant, but celeriac is grown for the root and celery is grown for the stalks. This humble root veggie has a lot of bang for its buck when it comes to nutritional benefits and creative ways to integrate it into your meals.
Celeriac Nutrition and Health Benefits
Celery has been a favorite in our garden for years. Homegrown celery has a brighter, more intense flavor than store-bought, and I love the texture and smell of the stalks in my garden. However, celery is perishable, doesn’t survive the cold temps the way celeriac does, and needs to be eaten upon maturity. Conversely, since celeriac is a root veg, it can withstand winter and stay in your garden until you need to harvest! It’s also incredibly nutritious with high levels of antioxidants, vitamin B and K, and many minerals (calcium, iron, zinc, phosphorus, and potassium, just to name a few). Even better, this root is full of fiber, which supports a healthy gut biome and digestive system.
If you’ve never heard of celeriac before, don’t worry. This is my first year growing this plant, so we can be beginners together! In all honesty, I never had any intentions to grow celeriac. But, since I’m a frequent flyer at my local nursery with the reputation to never turn down a free plant, when I was offered a tray of celeriac plants that were headed to the dumpster, I jumped at the chance to save them from their fate. As soon as I got them home, I started plugging them into open spaces in my garden and giving the plants the TLC they needed. It was later in the season than I normally would have planted, and the plants looked a little worse for wear, but being a plant maximalist, I was determined to get them growing!
How do you eat celeriac?
Luckily the celeriac thrived in my garden and now I have the pleasure of figuring out how to incorporate it into our meals. Wondering what celeriac tastes like? It definitely has a subtle celery flavor, but tends to be nuttier and creamier once cooked. I’m excited to share the recipe I created with the FIRST celery root I harvested this year. I’ve been craving a new twist in my salads, and this hit the spot. Enjoy!
- One celeriac, peeled
- ¼ cup chopped parsley
- 3 tablespoon capers
- 1 tablespoon of caper juice
- 2 tablespoons Dijon mustard
- 4 tablespoons Greek yogurt
- 2-3 tablespoons organic olive oil
- 2-3 tablespoons of red wine vinegar
- Fresh cracked pepper
- Sea salt to taste
- Peel the skin off the celeriac.
- Break down the celeriac. You can chunk or slice the celeriac with a knife, but I preferred to use the peeler and make thin ribbons.
- Combine all ingredients, mix well and season with salt and pepper to taste. If you like a little more bite, add another splash of red wine vinegar.
What else can you do with Celeriac?
There are plenty of ways to enjoy this root veggie both cooked and raw. Not feeling a cold salad? Add chopped celeriac to soups & stews for added nutrients, roast it with other favorite fall veggies, or mash it like potatoes. You could also roast it solo with just some thyme & walnuts and a splash of red or white wine vinegar. To be truly eco-conscious and use the whole plant, you can save the tops for veggie stock or use them as garnish. This root veggie is extremely versatile, so use your creativity – the options are endless. If you come up with something especially delicious, take a moment to share the recipe with me!