Celeriac is currently in season early winter, and I thought it might make an interesting flavor twist if used as a non-traditional ingredient in a traditional dish. I’ve been experimenting with ways to prepare it. Celeriac is also called celery root, which is exactly what it is. It’s whitish, typically about the size of a baseball or softball, and has little flat stems sprouting out of it every so often randomly. It kind of looks like an organic alien spacecraft…or something.
First step is always to peel it. I use a paring knife and cut deeply enough to get rid of all signs of the little stems and the tough skin. Celeriac cuts easily when it’s fresh, so peeling is a simple job. The inside is similar to the texture of a potato or jicama.
Raw vegetables are a favorite of mine, and I discovered celeriac is very tasty eaten raw. I like the crisp texture, too. I decided to try it as the basis of a slaw salad, and the recipe below is the result. It’s a perfect potluck dish, too.
Celeriac is a good low-calorie source of fiber, vitamin C, potassium, and phosphorus. It’s fat free, and even has a little protein. It’s naturally a bit salty, so season carefully, if at all.
- Prep Time:
- Cook Time:
- Ready In:
- 1 lb celeriac (celery root), peeled and grated (Terra Verde Farm, Everson)
- 2 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
- 1-1/2 Tbsp apple cider syrup (BelleWood Acres, Lynden)
- 1 Tbsp fresh rosemary, minced (home garden, Lummi Island)
- 1 small tart green apple, grated (Cloud Mountain Farm, Everson)
Mix all ingredients as soon as you finish grating the celery root.
BelleWood Acres, 231 Ten Mile Rd., Lynden
Cloud Mountain Farm Nursery, 6906 Goodwin Road, Everson
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham