Power food: Celery Root

 

 

 

A number of vitamins and minerals are present in celery root, most notably vitamin C, potassium, and phosphorus.

Celery root, also known as celeriac, is just what its name claims it to be: the root of the celery plant. This ugly brown hairball of a vegetable has a mild, celery-like flavor with a starchy, rather potato-like texture. It's a surprising but winning combination. With "root" in its name, celery root is obviously a root vegetable. That means that it stores well, making it a real treat for local eaters in fall and winter.

When picking out celery root to eat, look for firm tubers without fleshy spots or discolorations. Smaller roots will taste better, while larger roots are woodier and more suitable for roasting or long stewing. In flavor, the root resembles a concentrated version of celery, with a spicy hint Smaller roots will taste better, while larger roots are woodier and more suitable for roasting or long stewing. In flavor, the root resembles a concentrated version of celery, with a spicy hint of parsley. Celery root can be used in any recipe that calls for celery, and a variety of others as well. It can be stored in the fridge in a brown paper bag with stems trimmed for approximately one week before use. Celery root can be used in any recipe that calls for celery, and a variety of others as well. It can be stored in the fridge in a brown paper bag with stems trimmed for approximately one week before use.