Celeriac is a knobby, rugged root vegetable that is closely related to celery and is especially popular in the rural part of eastern and northern Europe. Fresh out of the ground, it has a unique, beige appearance but once cut and cooked, it looks more like a potato and offers a distinctive flavour that is similar to a blend of celery and parsley.
Celeriac is available during the months of July and August.
How to choose?
Choose bulbs that are firm and heavy. If you’re are looking for warning signs when choosing the perfect vegetable, be sure to keep an eye out for wrinkled skins, soft spots, any discolouration or slug holes.
How to prepare?
If you are looking to follow a healthy diet, be sure to add this root vegetable to your meal plan. Treat this root as if it was a pineapple where the tough outer skin is removed and the top and bottom of each bulb is cut away. Place the pieces in water with a drop of lemon juice to prevent them from turning brown.
- Celeriac is a versatile vegetable and can be treated as you would any other root vegetable. Enjoy it raw in salads, grated or use it as a garnish.
- It could be boiled, mashed and mixed with potatoes. You can serve it with fish or meat.
- It also adds a delicious flavour to soups, sauce and casseroles.
Boiling: 20 minutes.
Roasts: 40 minutes when cut into rough-shaped chunks.
How to store?
Celeriac keeps well and can be stored for three to four months.
Once cooked, Celeriac can be stored in the refrigerator for up to seven days.
It should be wrapped in plastic and placed in the vegetable drawer of the fridge.
Do not store celeriac inside the deep freezer.
Amount per 100 g.
- Cholesterol 0 mg,
- Sodium 100 mg,
- Protein 1,5g,
- Potassium 300 mg.
If you’re looking for more information on healthy seasonal ingredients that can be added to your healthy eating plan, be sure to take a look at Flora’s list of seasonal ingredients.