Celeriac or celery root differs from other root vegetables in that it is lower in starch, which is ideal if you are trying to moderate your carbohydrate intake but are missing the comforting texture root veggies offer.
It might look ugly but it tastes divine.
It has a wonderful delicate flavour with just a hint of celery. Like cauliflower it can be used instead of potatoes and rice in many recipes. You can grate it into salads – particularly nice as coleslaw. Process it and use as a rice or puree and mash it. If you’re really craving chips you can slice it and sauté it too. Celeriac is not just low in carbohydrates it’s also low in calories having only 42 calories per 100g and is rich in many other beneficial plant nutrients. Celeriac is a good source of vitamin C, Folate, magnesium, calcium and phosphorus.
Compared to potatoes which contain 17g carbohydrate per 100g it has only 9 grams. A serving of ½ cup of raw celeriac gives you just 4g carbs, 21 calories and 1.4g fibre. Why not give it a go with this simple recipe:
- 1 celeriac, peeled
- 50g butter
- Sea salt
- Freshly ground black pepper
- 3-4 tablespoons single cream
- Slice and dice the celeriac into smallish cubes.
- Place the celeriac into a pan and cover with organic stock or cold salted water.
- Bring to the boil and then simmer for 15 minutes until cooked through.
- Drain leaving a little stock in the pan and then add the butter and single cream
- Season with salt and pepper.
- Mash it with a potato masher to a creamy consistency and serve