Vim & Vigor - Fall 2021 - 46

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46
In the Market
Three Ways with
Celery Root
HEARTY AND NUTRITIOUS, THIS BUMPY
BULB IS WORTH HAVING IN YOUR KITCHEN
BY LEXI DWYER
Celery root, also known as celeriac,
comes from the same species as the
beloved common celery plant, but
these two varieties have some key diff erences.
Celeriac's mild-tasting bulb, which is about the
size of a turnip, is the part that gets eaten. Th e
inedible stalks, which can be saved to fl avor soups
and stocks, are thin, short and hollow-unlike
the longer, thicker ribs of traditional celery that
people love to crunch.
Just because you aren't familiar with celery
root is no reason to skip over it. " You see it in the
supermarket, and it's knobby and gnarled, and
that puts people out, but once you get in there
with a peeler, you'll fi nd it has this earthy fl avor
with just a hint of celery, " says Robin Foroutan,
a registered dietitian nutritionist, holistic health
coach and spokeswoman for the Academy of
Nutrition and Dietetics.
By adding celery root to your meals, you'll benefi
t from essential nutrients. A single cup of raw
celery root has 80 percent of the recommended
daily allowance of vitamin K, which " is crucial for
blood, bone and brain health, " Foroutan says. Th at
same serving provides 21 percent of daily vitamin
C, which Foroutan says " is great to support
the immune system and reduce infl ammation, "
and 11 percent of daily fi ber, which can help stabilize
blood sugar levels and improve digestion.
Here are three of Foroutan's favorite ways to
serve celery root.
1
MIX IT INTO SALADS
Cut celery root and apples into matchstick
slices. Add chopped walnuts and toss
them with your dressing of choice-classic
balsamic or Dijon mustard vinaigrette pairs
well. Top with crumbled blue cheese.
2
MASH IT
In your favorite mashed potato recipe,
swap out about a quarter of the spuds for celery
root and prepare as usual. " Because of its
nutty fl avor and heaviness, celery root works
really well in recipes that call for potatoes, "
Foroutan says.
3
MAKE LOW-CARB FRIES
Heat oven to 450. Slice celery root into
french fry shapes, place in a bowl and toss
with olive oil, salt, pepper and preferred
seasonings, such as garlic powder or Cajun
spice mix. Arrange slices on a sheet pan
and roast for 30 to 40 minutes until golden,
fl ipping every 10 to 15 minutes to prevent
over-browning.
*
FALL 2021 VIM & VIGOR

Vim & Vigor - Fall 2021

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Vim & Vigor - Fall 2021 - Cover2
Vim & Vigor - Fall 2021 - Contents
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