Considered one of the less attractive choices in the produce department, celery root falls into the category of veggies that beg the question “what am I supposed to do with that?”  Often a bit dirty and with its tangled roots showing, the celery root appears to be a difficult and intimidating product to bring into the kitchen.  But it’s really a lot easier to deal with than it looks – and the benefits will make this lovely little root vegetable one of your faves.

First, rinse the root under cool water to knock off any large bits of dirt that get caught in the root tangle.  But don’t worry – you’re going to remove all of that anyway.  With a good sturdy knife (I choose a sharp knife that’s larger than a paring knife) cut the root in half so you have an even surface to lay face down on your cutting board.  Then simply begin to cut off the outer skin of the root until you reach the smooth, yellowish-white meat of the root.  Complete skinning it until all the outside layer is off.  Now you can cut up the root into any size you want depending on what you’re doing with it.

Celery root is delicious roasted or sauteed with other fall veggies like wild mushrooms or chunks of squash.  You can even dice it and add it to your favorite holiday stuffing recipe for a delicious texture and flavor.  I love to use celery root to flavor broths, soups and sauces and it’s even good boiled and mashed in place of potatoes.

Yet besides its versatility in cooking it’s also a nutritional powerhouse that’s great for this season.   Celery root is rich in vitamin K (necessary for vitamin D absorption), vitamin C, potassium, magnesium and it’s loaded with fiber. It even has a nice amount of protein per serving which makes it a good addition to a vegetarian or vegan diet.

Here is one of my simplest and favorite ways for using celery root.  I hope you enjoy!

Ingredients: