Open Wed-Sat 10am-6pm, Friday until 7pm and Sunday 10am-5pm!

0

Your Cart is Empty

4 min read

This week’s Vegetable Box Feature: Celeriac Root (aka Celery Root) – “Don’t judge a vegetable by its surface”!

Did you know?

  • Celeriac is not the root of celery; they are basically the same plant while one is cultivated for its root and the other for its stalk
  • It is part of the same family as aniseed, parsley & parsnips
  • Celeriac root tends to be earthier and more intense in taste than celery
  • It is high in fiber & a good source of vitamins B6, C & K
  • Like a potato, it turns brown soon after exposure to air. You can rub a lemon or orange slice over the surface to reduce this!

Fun Fact:
Celeriac is one of the oldest root vegetables in recorded history and despite having a rooted bottom much like a potato, the celery “root” grows above ground!

Where to store them?
You can keep it in a bag inside the vegetable compartment of your refrigerator, or in cold room between 0-5 degrees Celsius for up to 6-8 months, making it a great winter vegetable once harvested in the Fall.

Preparation:
Although it’s appearance may seem intimidating to prepare, it is quite simple. You need a sharp knife to peel since the bumpy surface can be tricky with a peeler. Wash/scrub well, then slice the top & bottom so that you can stand it on a cutting board. Using your knife, take off all the slightly hairy brown peel. The inside of the root is cream coloured so peel until this appears.


How to Use:
This root is very versatile and can be grated and used raw for salads, roasted, boiled & mashed or added to soups & stews! You can even use your spiralizer and make noodles with it!

Recipe:

Celery Root Slaw
Recipe created by Michael Smith

Ingredients:
For the Dressing:

  • A large handful of parsley leaves & tender stems
  • 4 sprigs of fresh tarragon, the leaves & tender stems
  • 2 green onions, coarsely chopped
  • 2 cloves of garlic, coarsely chopped
  • 1 lemon, zest & juice only
  • ¼ cup of extra-virgin olive oil
  • 1 TBSP Dijon mustard
  • 1 TBSP prepared horseradish
  • ½ tsp salt
  • ¼ tsp Sriracha or your favourite hot sauce


For the Slaw:

  • 1 celery root
  • 2 TBSP capers, rinsed


Directions:
1. Make the dressing in your blender or food processor, combine the parsley, tarragon, green onions, garlic, lemon, zest & juice, olive oil, mustard, horseradish, salt & hot sauce. Puree until the greens are finely chopped and the mixture is smooth, just a minute or so.
2. Prepare the celery root. Slice off the root end to create a flat, stable surface for it to rest on. Trim away the skin using curved downward slices, following the shape of the root. Finally, trim away the gnarly top. Rinse the root well to get rid of any lingering soil. Grate through the large holes of a box grater or using the grating disc of your food processor.
3. In a medium bowl combine the celery root, capers and dressing. Toss everything together until the celery root is evenly coated with dressing.
4. You can serve immediately but you’ll find that an overnight rest in your refrigerator really develops the flavours and textures.

I love making this the day before and has become a family favourite for Thanksgiving dinner. A delicious flavour twist from other dishes you may traditionally serve at Thanksgiving. The texture of the celery root keeps this salad delicious for a few days, great to make on Sunday for quick lunches during the week.

Roasted Celery Root with Cumin and Parsley
Recipe created by the Food Network


Ingredients:

  • 1 ½ tsp cumin seeds
  • 1 large celery root (about 2 ½ lbs)
  • 3 TBSP extra-virgin olive oil or avocado oil (plus more for drizzling)
  • kosher salt & freshly ground black pepper
  • 1 small red onion
  • 1 cup fresh parsley leaves, loosely packed


Directions:
1. Arrange oven racks to the middle position in your oven & place a baking sheet inside. Preheat the oven to 425 degrees.
2. Lightly chop the cumin seeds and add to a medium bowl. Trim the ends off the celery root, peel and discard exterior. Cut the root into ¾ inch thick planks and then into ¾ inch cubes. Toss the cubes in the bowl with cumin seeds, olive or avocado oil, 1 tsp salt & a few grinds of black pepper.
3. Thinly slice the red onion. Remove the hot baking sheet from the oven and spread the cubes in an even layer. Add the onion slices to the bowl the celery root was in and coat with residual oil and seasonings. Arrange the onions on top of the celery root and put back into the oven to roast.
4. When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer. Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more.
5. Remove from the oven and allow to cool for a few minutes before tossing with the parsley & a drizzle of oil.


Leave a comment

Comments will be approved before showing up.