Celeriac (Celery Root): Rustic, Aromatic & Surprisingly Versatile

Celeriac—also called **celery root**—is the swollen root of a celery variety grown for its bulb. It has a **subtle celery-parsley flavor** with a starchy, creamy texture when cooked and a crisp bite when raw.

- **Calories:** ~42 kcal - **Carbs:** ~9 g - **Fiber:** ~2 g - **Protein:** ~1.5 g - **Vitamin K:** ~40 µg - **Vitamin C:** ~8 mg - **Potassium:** ~300 mg - Naturally **low in fat & sodium**

- **Lower-calorie** swap for potatoes in purées and mash - **Fiber** supports digestive health - **Potassium & vitamin K** contribute to heart and bone health - Works **roasted, mashed, in soups**, or **raw** in slaws

- Related to celery: possible **allergy cross-reactivity** - **Oxidizes** (browns) after cutting—keep in acidulated water (lemon) - Raw in large amounts may be **gassy** for some (FODMAPs)

- **Prep:** trim knobby roots; peel thick skin deeply - **Roast:** cubes with olive oil until caramelized - **Mash/purée:** boil with potatoes or alone; finish with butter/olive oil - **Soup:** creamy celeriac soup with apple or leek - **Raw:** julienne for classic **celeriac remoulade** (mustard–mayo–lemon) - **Fries/chips:** bake air-fried sticks or thin crisps

Celeriac brings gentle celery aroma and creamy texture—easy to love roasted, mashed, in soups, or finely shredded raw.