What We’re Cooking With Now: Celery Root

By Chris Cox, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.

Celery Root

Why: Celeriac, or celery root is the bulbous root of the celery plant. It contains a dense nutrient profile and is a great source of vitamin K and also contains vitamins C, B6, and phosphorous, potassium, manganese, and is very low in fat and calories. It is also rich in antioxidants.

Shopping Tip: Look for celeriac that is firm, solid, and heavy without any soft spots or large cracks in the skin. They are bulbous and irregularly shaped, this is natural. The dirt and hair on the outside of the skin is also natural and will be removed before eating. The celery like flavor is most prominent when it is fresh. The longer it sits in the fridge, the less flavor it will have. It is best to store this in a plastic bag under refrigeration in order to keep fresh longer.

Preparation: Wash the skin very well to remove and dirt, then using a knife or sharp vegetable peeler, peel the skin. Once peeled, it will oxidize quickly, so be sure to submerge it in water with a bit of lemon juice or vinegar to help prevent browning. It can be eaten raw or cooked. It is not as starchy as a potato, but it can be cooked much like you would cook a potato. It is great boiled and mashed while having a creamy texture and mildly sweet, earthy flavor with hints of celery. It is also great simply roasted or grated raw into a salad.

Recipe: Vegan celery root and cauliflower mash

Ingredients:

1 medium sized bulb of celery root

3 cups of cauliflower florettes

2 quarts of vegetable stock

½ quart of almond milk

4 cloves of garlic

2 large shallots

¼ cup of extra virgin olive oil

1 teaspon of onion powder

2 tablespoons of nutritional yeast

Salt and pepper to taste

Directions:

Wash and peel the skin of the celery root, and cut the cauliflower into florets, removing as much stem as possible. Boil the vegetable stock and almond milk together. Add the celeriac and cauliflower and boil uncovered for 20-30 minutes until very soft and fork tender. Meanwhile, mince the garlic and shallots, and saute over very low heat in the evoo until soft, for about 10 minutes, being careful not to let the garlic turn brown.

Once the celeriac and cauliflower is done, strain it from the liquid, place it into a bowl, and using a potato masher, mash it very well. It will remain somewhat chunky. Add the garlic, shallots, and oil, onion powder, and nutritional yeast, then season to taste with salt and pepper. Serves 4-6, as a great side dish to any entrée. If it is too dry for your liking, add some of the cooking liquid back into the mash, 1 tablespoon at a time until it reaches your desired consistency.