{"id":3216,"date":"2012-11-05T09:22:00","date_gmt":"2012-11-05T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=3216"},"modified":"2012-11-05T09:22:00","modified_gmt":"2012-11-05T09:22:00","slug":"celeriac-season-scary-vegetable-celery-root","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=3216","title":{"rendered":"Scared of Celeriac?"},"content":{"rendered":"

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There are two types of reactions to a basket full of celeriac<\/a> at farmers\u2019 markets. You\u2019ll see smiles from the lovers of this variety of celery<\/a> that is grown for its delicious root, and curious stares from those who have never tried this ugly, hairy, warty root vegetable. <\/p>\n

Describing the Taste<\/strong><\/p>\n

One of the best descriptions of the taste of celeriac comes from Jack Staub, author of \u201c75 Exciting Vegetables for Your Garden<\/a>\"\"
\n\u201d in a piece on NPR.org,<\/a> \u201cWhen peeled, celery root's<\/a> creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley.\u201d<\/p>\n

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Stews, Soups, and Beyond<\/strong><\/p>\n

If you think about that flavor profile, you can see how well celeriac would fit into hearty winter stews and soups. But, don\u2019t stop there. Think of what it could add if grated with cabbage, and carrots to make a coleslaw. <\/p>\n

The French have their famous slaw-like dish of c\u00e9leri r\u00e9moulade. They toss matchstick julienned celeriac with a dressing of mustard, mayonnaise or cr\u00e8me fra\u00eeche, and the chef\u2019s favorite seasoning. There are as many recipes as there are cooks and in France this is found in every corner shop.<\/p>\n

Now, imagine celeriac boiled with potatoes and turned into a wonderful mash using chicken stock instead of cream or milk as your liquid addition. <\/p>\n

And, as celeriac goes from frog to prince status in your kitchen, consider giving it a starring role. Staub suggests cutting it into French-fry-like batons, boiling it until tender, draining it well, and then returning it to the hot pan with some butter, herbs, salt, and pepper. <\/p>\n

Good for You & Fun Too!<\/strong><\/p>\n

A cup of naked celeriac only contains 42 calories. It has no fat and is low in cholesterol. On the plus side, it\u2019s high in fiber, vitamin B6, magnesium, potassium, manganese, and is a very good source of vitamin C and phosphorus.<\/p>\n

It also stores far better than its cousin celery. In root cellar condition, it can last for months. And a stock of celeriac in your freezer will allow you to add that celery undertone to many dishes on days when the celery in your crisper is past its useful life.<\/p>\n