Celeriac: An Overlooked Vegetable

September is the season for change. School starting, new routines. And it is the perfect time to try a new vegetable you’ve probably seen in the stores but don’t know what it’s called. Celeriac. “Celer-what? Don’t you mean celery?” I mean celeriac, which is a type of celery grown for its root, not its stalks. Other names for it are “celery root” or “knob celery.” ​
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You can find this root vegetable in most grocery stores from September through May (and some have it year-round). It ranges in size from the size of a baseball to much larger. Look for smaller ones, which are less fibrous. The flavor is different from celery, though similar. The texture is also different from that of celery. 
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Celeriac is a very low calorie, nutrient-packed vegetable. One cup of sliced, cooked celeriac contains only sixty-six calories and is a good source of fiber. It is high in vitamin C and vitamin K and is also a good source of vitamin B6, phosphorus, potassium, and manganese (1). It’s delicious raw or cooked; in salads, coleslaw, soups, stews, or in a stir-fry. ​
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Adding celeriac to your vegetable rotation will add essential vitamins and minerals that you may be missing in your diet that are needed for the proper functioning of your body. Eating a wide variety of fruits and vegetables each day is crucial in order to get an assorted range of nutrients. A pill isn’t the same.
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Try the delicious celeriac recipes below to add a new vegetable to your meal planning!​

Note: You can usually ask an employee in the produce section to cut the celeriac in half, if needed, before buying it. And only take half, if you feel it is too large.

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Celeriac Slaw

Makes 4 Servings
Recipe adapted from http://www.bbcgoodfood.com/recipes/5136/celeriac-coleslaw and the Joy of Cooking
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Ingredients:

• 1/2 pound celeriac
• 1 Granny Smith apple
• 1 small red pepper

Dressing:

• 1/8 teaspoon salt
• Pinch pepper
• 1 Tablespoon vinegar
• 1/8 teaspoon mustard
• 3 Tablespoons olive oil
• 1/4 cup fresh parsley, chopped

Directions:

1. Peel the celeriac then shred or cut it into thin matchstick strips. (Note: Exposed celeriac will turn brown, pour a little vinegar or lemon juice over the cut sides.)
2. Cut the apple in half and remove the core. Shred the apple (keep the peel on). Add to celeriac. Mix well to coat with vinegar/lemon juice since apples also brown when exposed to air.
3. Remove the stem, seeds and ribs from the red pepper and cut into small cubes. Add to the celeriac mixture.
4. In a separate bowl or jar, mix together all ingredients for dressing. (This should make just enough for this dish).
5. Pour dressing over celeriac mixture and stir to combine. Season with salt and pepper to taste.
6. If possible, allow to sit for an hour (refrigerated) to marinate.  

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Celeriac and Pear Purée

Makes 4 (2/3 cup) Servings
Recipe adapted from
​http://www.eatingwell.com/recipes/puree_of_celeriac_with_pears.html

Ingredients:

• 1 3/4 - 2 pounds celeriac, peeled and cut into 1/2-inch pieces
• 1 Tablespoon + 2 teaspoons lemon juice, divided
• 1/2 teaspoon salt, or to taste
• 1 1/2 firm, ripe pears, preferably Bosc
• 1 teaspoon dried thyme
• 2 teaspoons butter or extra-virgin olive oil
• Freshly ground pepper to taste​

Directions:

1. Place the chopped celeriac in a large saucepan. Add enough water to cover, plus one tablespoon lemon juice and salt.
2. Cover pan and bring to a slow boil. Cook for 15 minutes.
3. While the celeriac cooks, peel and core the pears, and cut into 1/2-inch chunks.
4. When 15 minutes has passed, stir the pears into the celeriac and cook until both are very tender, about 10 minutes more (check after five minutes).
5. Drain the celeriac mixture in a colander and add to a food processor or blender. Purée until smooth.
6. Return the purée to the pan. Stir in thyme and butter (or oil). Season with lemon juice, salt and pepper, to taste. Serve hot.

​Note: Can be prepared ahead and stored, covered, in the refrigerator for no longer than two  days. Use the leftover juices in other dishes, such as adding it to a soup.
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~Nancy Miller, MS, RDN
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Resources:
1. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2394/2