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:
|*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: