Food of the Month: Celery Root (2024)

FAQs

Food of the Month: Celery Root? ›

Celery root contains antioxidants that help combat inflammation, and it's also a good source of vitamin B-complex, vitamin C and vitamin K. What's more, it has high amounts of dietary fiber, which help promote gut and heart health. Plus, it's got essential minerals such as magnesium, phosphorus and potassium.

Also called celeriac, turnip-rooted celery and celery knob, this root veggie tastes like a cross between parsley and celery. The inside is creamy white, while the outside has a brownish color. It ranges in size from an apple to a small cantaloupe. Celery root is available from October through April.

The high vitamin K is a stand-out nutrient to Perez, and she notes it provides extra support to strengthen bones and can even help reduce the risk of cancer. Additionally, celery root is also a great, lower-carb swap and low-glycemic index option for those looking to cut down on their carbohydrates.

Celery root is in season October through April. Celery root, also known as celeriac or celery knob, might be celery's ugly cousin, but don't pass it up at the supermarket. The root vegetable is creamy and delicate when puréed, making it an ideal cold-weather ingredient.

If you're lucky enough to find celery root with the tops still attached, get them! Although it's usually grown for its root, celery root tops are not to be tossed aside — the stalks and leaves are stronger in flavor then regular celery but still delicious. Use them anywhere you would celery, even in soups and stocks!

National Celery Month - March.

Celeriac is available year round but is at its best from September to April. Learn how to grow your own celeriac from the experts at Gardeners' World.

If you eat too much celery, it can cause bloating or gas. That may be because celery has high levels of the compound mannitol, which can cause dehydration, disrupt the balance of sodium levels in your body, and create other problems.

Celery root might slow blood clotting. Taking celery root along with medications that also slow blood clotting might increase the risk of bruising and bleeding.

With only 5.9 grams of carbs per 3.5 ounces (100 grams) of cooked vegetable, celeriac is a healthier, lower-carb alternative to potatoes (2). Plus, a crunchy, fresh, 3.5-ounce (100-gram) serving of raw celeriac has only 42 calories and 0.3 grams of fat — making it an excellent low-calorie food (1).

What pairs well with celery root? ›

Produce-wise, celeriac plays very well with kale, fennel, apples, mushrooms, horseradish, and kohlrabi. Most herbs complement celeriac, but parsley and tarragon pair exceptionally well. Other flavors that pair well with celeriac are brown butter, hazelnuts, mustard, maple, and miso.

Celery root is still prevalent throughout Europe and is a mainstay in Eastern and Northern European countries during the winter months. Celery root can also be found at local markets and specialty grocers in Asia, Europe, North America, Africa, and Puerto Rico.

Fun facts about celeriac:

Both are descendants of wild celery, native to the Mediterranean and used in some civilizations for medicinal purposes. Other names for celeriac or celery root include “celery knob” and “turnip celery.” Celery root became available in the U.S. in the 19th century but never became mainstream.

Celery root is available from early fall through early spring. Trim any greenery and root ends from the celery root and store the unwashed roots in a perforated plastic bag in the vegetable crisper of the refrigerator for 3 to 5 days.

If you have some celery root left over, you can freeze it whether it's raw or cooked. Freezing cooked celery root doesn't require much effort at all. Simply place the celery root in an airtight container once it's cooled down, make sure it's tightly closed, and place it in the freezer.

It typically measures about 4–5 inches (10–13 cm) in diameter and weighs around 1–2 pounds (450–900 grams). Celeriac is popular in Eastern and Northern European regions as a winter root vegetable and commonly used in salads, soups, casseroles and stews. Celeriac remoulade is a popular French dish, similar to coleslaw.

Root veggies include beets, carrots, celery root, daikon, garlic, ginger, horseradish, Jerusalem artichokes, jicama, kohlrabi, onions, parsnips, radishes, rutabagas, turmeric, turnips, yams, and yucca. Most root veggies are in season during the winter months, even though you can buy them year-round.

Many gardeners who have tried growing celery here report that they get loose stalks rather than dense heads like store-bought celery. They also say the flavor is very strong, better for cooking than eating fresh. Transplant in February–March for harvest in May–June.

Availability: Celery is available year-round from local grocery stores. Eating: Celery has a crisp and fresh taste and adds a unique fresh boost to soups, stir-fries, and salads.