Winter Veggie Highlight: Celeriac
Introduction - This root veggie looks rather alien and may not strike you as a go-to dish, but once you try it, you will be hooked. You’ll be the talk of the potluck with this one.
Celery is a staple in American kitchens - it’s a great snack that appeals to young and seasoned alike for it’s satisfying crunch and ease of preparation. Celeriac, or the celery root, on the other hand, is a much less common item to encounter.
Celeriac tastes a bit like a sweeter and peppery potato.
Overview - Celeriac has tons of vitamin K, vitamin C, phosphorus, potassium, dietary fiber, manganese, and magnesium which makes it a nutritional powerhouse. They are actually favorites among chefs because they can be used for many types of dishes.
Uses + Storage -
It takes a bit of time to prep - you have to peel or cut off the outer skin before you can cook with it - but after you get that part done, you are ready to make just about anything with it. Boil it, mash it, stick it in a stew, just like you would a potato. You can even puree it for a fluffy dip that you can season as you like, much like aioli.
Store it dry and unwrapped in a fridge. It should last 3-4 weeks.
How to pick a good celeriac - Ideally your celeriac bulb will be about 3-5 inches in diameter, heavy and firm with relatively smooth bumps. Avoid ones with soft spots and wrinkles.
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