Often the unsung hero of the vegetable world celeriac (also known as root celery) is low in calories (100g holds just 42 cals) and full of vitamins, minerals and dietary fibre. It also contains anti-oxidants some of which posses anti-cancer properties, possibly offering protection from colon cancer and acute lymphoblastic leukaemia.
Celeriac is also a great source of vitamin K (100g = 34% RDA), which improves bone mineralisation and according to recent studies helps limit neuronal damage in the brain with Alzheimer’s patients.
As well as all of the above it’s also a great source of phosphorous, iron, calcium, manganese and copper, and contains some valuable B-complex vitamins.
How to prepare and eat it.
Available all year round but at it’s best from September - April, look for a firm root that is heavy for its size.
Store it in the salad draw of your fridge until ready to use.
Use a sharp knife to top and tail the celeriac, then use a veg peeler to remove its tough skin - it will look considerably smaller after being peeled so don’t be alarmed!
It can discolour quickly so if not using immediately pop in a bowl of cold water with a squeeze of lemon in it.
Versatile to cook with it can be boiled (approx 20 mins cooking time) and mashed, roasted (approx 40 mins cooking time if cut into chunks) and used in soups and stews.
See our separate blog for a couple of recipe suggestions.