Lately, celery root as become a new staple in my grocery cart. At first I was perplexed by this somewhat ugly root vegetable. I have now found it to be quite a useful and unique vegetable to add to my recipes. Celery and celery root is related to the carrot, parsley and fennel and contains the phytochemical coumarins which are thought to tone the vascular system, lower blood pressure and may be useful in the cases of migraines (Murray, The Encyclopedia of Healing Foods). Celery root is rich in natural salts potassium and sodium, as well as being a good source of vitamin B6, B1 and calcium. 1 cup of cooked celeriac has just 42 calories, no fat, and just 9g of carbohydrates. Here’s a recipe that makes a nice mashed potato alternative.
1 celery root, peeled, cubed
1 stalk celery
1 small cooking onion
1-2 cloves garlic
1 tbsp Olive oil or Ghee
1-2 tbsp milk or milk alternative (optional)
Boil celery root in enough water to cover until tender (about 15-20 minutes). In the meantime, saute garlic, celery and onion in a little olive oil, until soft. Drain celeriac water keeping 1/2- 1 cup liquid. Combine celery, onion and garlic mixture with celeriac and using a hand blender or food processor puree until a smooth texture is obtained. For a creamier puree add 1 tbsp of milk or milk alternative and blend further. Serve along side roast chicken, turkey or other favourite main dish.