Celeriac

• Adds depth of flavor and creamy texture to soups and stews: Celeriac can be diced and added to vegetable soups, potato leek soups or beef stews for an earthy celery flavor.
• Creates smooth and flavorful purees as a low carb alternative to potatoes: Boiled or roasted celeriac can be pureed with butter, cream, or broth to create a smooth, creamy side dish, a delicious alternative to mashed potatoes, or a base for sauces.
• Provides a crunchy texture and mild flavor to salads and slaws: When grated or thinly sliced, raw celeriac adds a refreshing crunch and subtle celery flavor to salads and slaws; try it in a remoulade.
• Roasts beautifully as a standalone side dish or mixed with other root vegetables: Cubed celeriac can be roasted with olive oil, herbs, and other root vegetables like carrots and parsnips for a sweet and savory side dish. Roasting brings out the vegetable's natural sugars and nutty flavor.
• Elevates gratins and baked dishes with its unique flavor: Thinly sliced celeriac adds a unique flavor and creamy texture to gratins, casseroles, and other baked dishes, pairing well with cheese, cream, and other vegetables.
• Can be used to make celeriac fries: Peel the celeriac, cut it into fry shapes, bake or air fry until cooked through, add seasonings as preferred.

• Rich in Vitamin K, contributing to bone health and blood clotting.
• High in antioxidants, helping to protect against cell damage and inflammation.
• Good source of fiber, promoting digestive health and regularity.
• Contains Vitamin C, boosting the immune system and supporting skin health.
• Low in calories and carbohydrates, making it a healthy choice for weight management.
• Provides essential minerals like potassium, important for heart health and blood pressure regulation.

Celeriac is best stored in the refrigerator. Remove any leafy tops before storing, as these will draw moisture from the root. Wrap the celeriac bulb loosely in a plastic bag or paper towel to prevent it from drying out. Stored properly, it can last for several weeks in the refrigerator. Once cut, wrap tightly and refrigerate to prevent browning, and use within a few days. Avoid storing near ethylene-producing fruits like apples and bananas, as this can shorten its shelf life.