Celery root, whether it is eaten raw or used as flavoring in your meals, adds an abundance of essential vitamins and minerals our bodies need to function properly; it is an excellent alternative to high calorie and low nutritional snacks.
Celery root, or celeriac, is celery that has been bred to grow an enlarged root, about the size of a softball. It has a rough, pitted, brownish surface, studded with small roots. The leafs are generally bitter and may be removed or used for soups. Small roots are more tender; however, once peeled there may not be much left to eat. Look for roots the size of a softball or larger, firm and heavy for their size, which do not “give” to pressure. The top, where the stalks emerge, should be firm.
Slice celery root thin,or grate it coarsely and toss it into a salad.
Make roasted celery root “chips.” Slice the root in half and then into quarters; then slice each quarter as thinly as possible. Toss the pieces in enough olive oil to coat, sprinkle with salt, spread on a heavy-duty sheet pan; and roast.
Instead of chips, you can also dice celery root for roasting. Make a quick weeknight side dish of roasted celery root and Yukon Gold potatoes with honey and rosemary. Cut the vegetables into ½-inch dice, toss in olive oil and salt, and roast. Dress lightly with a combination of melted butter, honey, and chopped fresh rosemary.
Keep in mind that the celery root's flesh discolors when exposed to oxygen. Mix together a little vinegar or lemon juice and water in a bowl to hold the prepped celery root in as you work.
First, slice the root end off so that the entire bulb has a steady base. Next, hold the stem end of the bulb and slice the skin away, leaving as much of the flesh intact as possible.
Once the tough skin is fully removed, just cut off the top stem end and cut it in half so it is more manageable.
Now the celery root can be prepped for cooking in the same way you would potatoes, turnips, rutabagas and other root vegetables.