Celery Root – I don’t see a down side.

I’d like to introduce you to one of my new favorite veggies, celery root. This yummy little number is rich in potassium, vitamin C, K and fiber and, by the by, it’s a great cleansing food.

But if you need more convincing before serving it, it has been said that celery root (aka celeriac) is supposed to have “generative powers”.  (Yep, that means what you think it means.)

Look for celery roots that are medium-large, firm and smooth with taut skin (picture my husband fifteen years ago).  You can eat celery root raw or cooked.  It tastes like a combination of celery and artichoke, really great in soups, stews mashed and in casseroles.

One caveat:  It is a pain in the tuchus to clean.

Try this easy, healthy recipe from the Mayo Clinic:

Braised Celery Root


1 cup vegetable stock or broth

1 celery root (celeriac), about 1 pound, peeled and diced

1/4 cup sour cream

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons fresh thyme leaves


In a large saucepan, bring the stock to a boil over high heat. Stir in the celery root. When the stock returns to a boil, reduce the heat to low. Cover and simmer, stirring occasionally, until the celery root is tender, 10 to 12 minutes.

Using a slotted spoon, transfer to a bowl, cover and keep warm. Raise the heat under the saucepan to high and bring the cooking liquid to a boil. Cook, uncovered, until reduced to 1 tablespoon, about 5 minutes. Remove from the heat and whisk in the sour cream, mustard, salt and pepper. Add the celery root and thyme to the sauce and stir over medium heat until heated through. Transfer to a warmed serving dish and serve immediately.


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3 Responses to “Celery Root – I don’t see a down side.”

  1. soulsue Says:

    I love this veggie too. You can shred it for a salad too. Eating foods raw is good for you!

  2. soulsue Says:

    I have a wicked recipe for Minestrone soup using celery root. So yummy!

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