Part of the celery family, the celery root or celeriac, is routinely used in French cooking and is seen throughout Europe. It is solely grown for its root use and appeared in the United States beginning in the 19th century.  This root is bypassed by many because of it unusual appearance of crevices and rootlets. When cooked well, this root evokes celery and parsley flavors.

Availability, Selection, Storage, and Preparation

Celery roots are available year-round with a peak during November through April. Select roots that are the least knobby or ones that have the smoothest skin (for easier peeling). Medium roots tend to be smoother and harder and these roots can be sold with or with out the celery tops. If you do buy the roots with the tops, trim the stalks and save them for soups and stews. The roots should be wrapped in plastic, stored in the refrigerator, and used within a week. Celery roots must be scrubbed, trimmed at the top and bottom, quartered, and then peeled before eating. Be sure to discard any spongy parts. Avoid overcooking celery root as it will go quickly from firm to mushy.

Make Celery Roots Part of Your 5 to 9 A Day Plan!

• Celery root can be treated like turnips and rutabagas― grate, shred, or julienne and serve with salads, slaws, and your vegetable platters.
• Add cooked, quartered, celery roots in soups and stews add excellent flavor.
• Use celery root in your stuffing for a more complex taste and texture.

Recipes

Winter Root Vegetable Stew
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Chef Stephen Pyles for Melissa’s World Variety Produce

Ingredients

1½ Tbsp olive oil
8 garlic cloves, chopped
1 cup celery root, peeled and finely diced
1 cup parsnips, peeled and finely diced
1 cup rutabaga, peeled and finely diced
1 small beet, peeled and finely diced
½ cup red wine
3 cups vegetable stock
1 cup water
1 tsp sage, dried
1 tsp thyme, dried
1 tsp oregano, dried
1 Tbsp fresh parsley, chopped

In a large saucepan, heat the olive oil until lightly smoking and add the garlic, onions, carrots, celery root, parsnips, rutabaga, beet, and turnip. Cook the vegetables over high heat, until they are slightly golden, about 4 minutes, stirring occasionally. Deglaze the pan with the red wine and reduce the liquid by half. Add the stock, bring to a simmer, and cover the pan. Cook at a simmer, covered, for about 8 minutes, or until all the vegetables are tender; add more stock as necessary to keep the vegetables covered. Add the sage, thyme, oregano, and parsley. This stew can be made one day ahead and reheated.

Nutritional analysis per serving: Calories 113, Protein 2g, Fat 4g, Percent Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 387mg.

Celery Root and Chestnut Soup
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Eric Tucker for Melissa’s World Variety Produce

Ingredients

2 large leeks, washed halved lengthwise and thinly sliced
2 garlic cloves, minced
¼ tsp salt
½ cup cooking sherry
2 tsp thyme, dried
4 bay leaves
4 cups celery root, peeled and cut into 1'' cubes
1 cup vegetable stock
5 cups water
4 oz chestnuts, dried
1 tsp lemon zest, minced
½ tsp nutmeg, ground
1 Tbsp tarragon, fresh, minced
¼ tsp black pepper
1 Tbsp white miso
Lemon wheels, for garnish
Tarragon, fresh, chopped, for garnish

In a large soup pot cook the leeks, garlic, and ½ cup sherry/wine/stock over medium heat, stirring often, for 10 minutes or until the leeks are very tender and start to caramelize. Add the thyme, bay, celery root, 8 cups of stock, and chestnuts. Cover and simmer for 40 minutes, or until the celery root and chestnuts are soft. Add the lemon zest, nutmeg, tarragon, pepper, and miso. Remove from heat and discard the bay leaves. In a blender, blend the soup in small batches until smooth. Garnish each serving with a lemon wheel and some chopped tarragon.

Nutritional analysis per serving: Calories 160, Protein 2g, Fat 4g, Percent Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 387mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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