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Celeriac, also called celery root, is the large root bulb of the celery plant. It is considered a root vegetable, and can be eaten in its raw state or cooked. It features in both classic recipes like celeriac rémoulade, a light salad that is similar to a coleslaw, and modern interpretations like gratins or purees, where it can be used as a lower-carb swap in for potatoes.

Celeriac is packed with antioxidants (which can help fight inflammation), vitamins and minerals. When raw, it is an excellent source of vitamin K, as well as vitamin B6, vitamin C, phosphorous, magnesium and calcium. It is low in carbs and high in fiber, which can help support a healthy heart and gut. Also, it is naturally low in fat, making it a light, nutritious and refreshing add to your meal.

Celeriac peel

When preparing a celeriac, instead of throwing away the peels, dry them on the radiator, from the kitchen for example. Keep these skins in a glass jar or other sealed container. You can use them to flavor soup, cooking water (pasta, rice, etc.) or any other dish to your imagination.

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Created March 21, 2014 by
Modified April 1, 2024 by Irene Delgado
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