Celeriac

I, like many, are new to the vegetable called celeriac. Here’s a little information on this not-so-pretty vegetable:

Celeriac, also known as celery root, is a type of celery grown for its roots. Unlike most root vegetables, celeriac is low in starch and high in water and fiber. It is a good source of dietary fiber, Vitamin B6, Magnesium, Potassium and Manganese, and an excellent source of Vitamin C and Phosphorus. It tastes quite similar to celery, and can be prepared like other root vegetables such as rutabagas, parsnips, and carrots. (source: tinyurbankitchen.com)

Here’s a recipe that I’m trying this evening using celeriac: Curried Celeriac Soup

I’ll let you know how it comes out.

edit 10/15
This soup had great flavor but I would recommend a couple of changes. First, decrease the amount of stock from 6 cups to 4. The 6 cups was too liquid-y in my opinion. You could always add a bit more stock at the end if you find the 4 cups too thick. As I had used the 6 cups of stock, I added a small can of cannellini beans to the soup to thicken it up a bit and the additional protein and fiber never hurt. You could keep the beans whole or blend them into the soup, your choice. I heard from a few of you at the market regarding this soup and would love to hear from any of you that try this recipe. Thanks!

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