Celery root (or celeriac) is, as the name suggests, the root of the beloved celery plant. It is truly an underrated vegetable, and worth the purchase from your local farmers’ market! The taste is the same as celery, though much more understated, and the texture is similar to potato. Celery root can be fried, boiled and mashed, thrown into stews or roasted, and with only 9 grams of carbohydrates versus potato’s 21 grams, it makes a great alternative to its starchy cousin.
Purchase fresh celery root in fall through winter, when all root vegetables are in season at farmers’ markets. Once you get home, store unwashed celery root in a dark, cool place; your refrigerator’s vegetable bin or a root cellar are the best choices. Stored properly, celery root can last for weeks in your refrigerator.
Try out this recipe for roasted celery root with carrots as an introduction to the vegetable. The carrots are a great sweet accompaniment to the subtle celery tartness.
1 celery root
2 to 3 large carrots
1 tablespoon olive oil
1 teaspoon fennel seed
Salt and pepper to taste
Preheat your oven to 375F. Wash your celery root and carrots and peel. To peel the celery root, you will need to use a sharp knife to cut away the knobby exterior, including the green rind. After it is peeled, chop both the celery root and carrot into bite-sized pieces (no more than an inch-square) and place in a bowl.
Drizzle your olive oil onto the vegetables and toss until well-coated. Add your fennel, salt, and pepper and mix evenly.
Spread the celery root and carrots on a cookie sheet and place in your oven. Roast for about 45 minutes. Test the vegetables with a fork after about 30 minutes to be sure they are done.
Serve and enjoy!