Celeriac, also known as root-celery, is closely related to the common celery. Do not be put off by celeriacâs rough exterior, if beauty is skin deep, then celeriac is a case in point! Its excellent storage capability is coming back into style as many of us shift our diets to local and seasonal produce.
- Celeriac is bursting with antioxidant compounds which research indicate have anti-cancer effects.
- High in dietary fiber thus keeps digestion and metabolism healthy.
- Celeriac is an excellent source of vitamin K also a very good source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese as well as vitamin C and some of the valuable B-complex vitamins.
- Celeriac should always be peeled before preparing.
- For extra celery flavour, use instead of common celery in soups, casseroles, stir-fries, etc. Use stalks and leaves for seasoning.
- Raw celeriac is brilliant. Chop up into sticks and use them as dips with hummus or guacamole. Grate some raw onto your green leafy salads.
- Boiled and mashed, it makes a delicious mix with mashed potatoes
- Chop into cubes along with other root vegetables, coat with coconut oil and bake at 180 degrees C for 30 to 40 minutes.