Sliced Celeriac
Apium graveolens var. rapaceumClinical Encyclopedia
Sliced celeriac, also known as celery root, is a versatile root vegetable with a unique flavor profile, often used in soups, salads, and purees. It is low in calories and rich in vitamins and minerals, making it a nutritious addition to various dishes.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Celeriac can be eaten raw in salads or cooked in soups and stews. It is best peeled before use to remove the tough outer layer.
Smart Selection & Storage
Choose celeriac that is firm, heavy for its size, and free from soft spots or blemishes.
Store celeriac in a cool, dark place or in the refrigerator, wrapped in a damp cloth to maintain moisture.
Myths vs Realities
Healthy Recipes
Celeriac and Apple Slaw
A refreshing slaw combining the earthiness of celeriac with the sweetness of apples, perfect as a side dish or light lunch.
- 1 medium celeriac, peeled and thinly sliced
- 2 medium apples, julienned
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine the sliced celeriac and julienned apples.
- 2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- 3. Pour the dressing over the slaw, toss well, and let it sit for 10 minutes before serving.
Celeriac Mash with Garlic
A creamy and flavorful alternative to mashed potatoes, this celeriac mash is infused with garlic for a delicious side dish.
- 1 large celeriac, peeled and cubed
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup low-fat milk
- Salt and pepper to taste
- 1. Boil the celeriac cubes in salted water until tender, about 15 minutes.
- 2. Drain and return to the pot, adding minced garlic and olive oil.
- 3. Mash the celeriac, gradually adding milk until you reach your desired consistency. Season with salt and pepper.
Celeriac and Carrot Soup
A warm and comforting soup that highlights the unique flavor of celeriac paired with sweet carrots, perfect for chilly days.
- 1 medium celeriac, diced
- 2 large carrots, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large pot, heat olive oil over medium heat and sauté onion until translucent.
- 2. Add diced celeriac and carrots, cooking for another 5 minutes.
- 3. Pour in the vegetable broth, bring to a boil, then simmer for 20 minutes. Blend until smooth and season with salt and pepper.
Celeriac Fries with Spicy Aioli
Crispy baked celeriac fries served with a zesty spicy aioli, a healthy twist on traditional fries.
- 1 large celeriac, cut into fries
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt to taste
- 1/2 cup Greek yogurt
- 1 teaspoon sriracha
- 1. Preheat the oven to 425°F (220°C). Toss celeriac fries with olive oil, paprika, and salt.
- 2. Spread fries on a baking sheet and bake for 25-30 minutes until golden and crispy.
- 3. Mix Greek yogurt and sriracha for the aioli and serve alongside the fries.
Celeriac and Beetroot Salad
A vibrant salad that combines the crunch of celeriac with the earthy sweetness of roasted beetroot, drizzled with a tangy dressing.
- 1 medium celeriac, thinly sliced
- 2 medium beetroots, roasted and diced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Fresh parsley for garnish
- 1. In a bowl, combine sliced celeriac and diced roasted beetroot.
- 2. Whisk together balsamic vinegar and olive oil, then drizzle over the salad.
- 3. Toss gently and garnish with fresh parsley before serving.
Celeriac and Lentil Stew
A hearty and nutritious stew featuring celeriac and lentils, packed with protein and fiber for a filling meal.
- 1 medium celeriac, diced
- 1 cup green lentils, rinsed
- 1 onion, chopped
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1. In a large pot, heat olive oil and sauté onion until soft.
- 2. Add diced celeriac, lentils, cumin, and vegetable broth; bring to a boil.
- 3. Reduce heat and simmer for 30-35 minutes until lentils are tender. Season with salt and pepper.
Celeriac and Quinoa Salad
A nutritious salad combining celeriac, quinoa, and fresh vegetables, dressed with a lemon vinaigrette for a refreshing meal.
- 1 medium celeriac, grated
- 1 cup cooked quinoa
- 1 bell pepper, diced
- 1/4 cup chopped fresh herbs (parsley, cilantro)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine grated celeriac, cooked quinoa, diced bell pepper, and fresh herbs.
- 2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- 3. Pour the dressing over the salad, toss well, and serve chilled.
Celeriac and Chickpea Curry
A flavorful and aromatic curry featuring celeriac and chickpeas, served over brown rice for a wholesome meal.
- 1 medium celeriac, diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- Salt to taste
- 1. In a large skillet, sauté onion and garlic until fragrant.
- 2. Add diced celeriac, chickpeas, curry powder, and coconut milk; stir to combine.
- 3. Simmer for 20 minutes until celeriac is tender. Season with salt and serve over brown rice.
Celeriac and Spinach Frittata
A protein-packed frittata featuring celeriac and spinach, perfect for breakfast or brunch.
- 1 medium celeriac, grated
- 2 cups fresh spinach
- 6 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 375°F (190°C). In a skillet, heat olive oil and sauté grated celeriac until soft.
- 2. Add spinach and cook until wilted. In a bowl, whisk eggs and milk, then pour over the vegetables.
- 3. Cook on the stove for a few minutes, then transfer to the oven and bake for 15-20 minutes until set.
Celeriac and Tomato Gratin
A deliciously creamy gratin made with layers of celeriac and tomatoes, topped with a crispy breadcrumb crust.
- 1 medium celeriac, thinly sliced
- 2 large tomatoes, sliced
- 1 cup low-fat cream
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 350°F (175°C). In a baking dish, layer sliced celeriac and tomatoes alternately.
- 2. Pour cream over the layers and season with salt and pepper. Top with breadcrumbs and drizzle with olive oil.
- 3. Bake for 30-35 minutes until golden and bubbly.
Frequently Asked Questions (FAQ)
What is celeriac?
Celeriac is a root vegetable that is a variety of celery, known for its knobby appearance and strong flavor.
How do you prepare celeriac?
Celeriac can be peeled and sliced for salads, or diced and cooked in soups and stews.
Is celeriac low in calories?
Yes, celeriac is low in calories, making it a great option for weight management.
Can you eat celeriac raw?
Yes, celeriac can be eaten raw, often grated or sliced in salads.
What nutrients are in celeriac?
Celeriac is rich in vitamin C, potassium, and dietary fiber.
How should celeriac be stored?
Store celeriac in a cool, dark place or in the refrigerator to maintain freshness.
What are the health benefits of celeriac?
Celeriac is high in antioxidants, fiber, and potassium, which support overall health.
Can celeriac be used as a potato substitute?
Yes, celeriac can be mashed or roasted as a lower-carb alternative to potatoes.