Celery Root as a Substitute for Potatoes

The raw celery root bulb doesn’t look very attractive, but once peeled and cooked, its delicate flavors make an earthy and delicious accompaniment to heavy meat and fowl dishes. Source: Micki Seibel, March 2013

The raw celery root bulb doesn’t look very attractive, but once peeled and cooked, its delicate flavors make an earthy and delicious accompaniment to heavy meat and fowl dishes.
Source: Micki Seibel, March 2013

Celery Root (a.k.a celeriac) is a great substitute for potatoes. It can be cooked in most of the same ways as potatoes, but is a far healthier alternative. It’s lower in calories, is a great source of dietary fiber, vitamin B6, magnesium, potassium and manganese, and a very good source of vitamin C and phosphorus. You can read the detailed nutritional profile at Nutrition Data.

Don’t worry. This isn’t the root of the celery stalks that you’ve been grudgingly snacking on to lose weight. This earthy root is a cousin to those stalks, but it’s more akin to a turnip in both texture and taste.

I’ve included links to simple recipes below–one for roasting and one for mashing–two of America’s favorite ways to prepare veggies (potatoes, in particular).

Here’s a quick nutritional summary from Nutrition Data that compares celery root to a comparable amount of potato:

Celery Root*Potato*
Calories42118
Carbohydrates9g27g
Dietary Fiber2g2g
*1 cup celery root (155g)
boiled, drained with no salt
*1 potato (136g)
boiled in skin with no salt

The following are a few recipes using celery root that I will be posting over the next few days. As I post them, I will update this list to contain the links to the recipes: