Celeriac, also known as celery root, knob celery, or turnip-rooted celery, is a fascinating and often underappreciated vegetable. With its knobbly, earthy appearance, it might not be the most visually appealing option in the produce aisle. However, beneath its rough exterior lies a world of culinary possibilities and nutritional benefits. Many people assume that only the root is edible, discarding the rest of the plant. But that’s a missed opportunity! So, what parts of celeriac are actually edible? The answer might surprise you. Let’s delve into the details and explore the full potential of this versatile vegetable.
Exploring the Edible Root of Celeriac
The root of celeriac is undoubtedly the most commonly consumed part of the plant. Its firm, dense texture and celery-like flavor make it a versatile ingredient in a variety of dishes. The flavor is subtly sweet and nutty, with a hint of celery, making it a welcome addition to both raw and cooked preparations.
Preparation is Key
Before you can enjoy the root, you’ll need to prepare it properly. Thorough washing is essential to remove any dirt and grit that may be clinging to the surface. Then, using a sharp knife, peel away the thick outer skin to reveal the creamy white flesh beneath. Don’t be afraid to be generous with your peeling, as the outer layer can be quite tough and fibrous.
Culinary Uses for Celeriac Root
The possibilities for using celeriac root in the kitchen are virtually endless. It can be enjoyed raw, grated into salads or slaws, adding a refreshing crunch and subtle celery flavor. It also pairs well with apples, carrots, and other root vegetables in these raw preparations.
Cooked, celeriac shines even brighter. It can be roasted, boiled, mashed, or pureed. Roasting brings out its natural sweetness and creates a slightly caramelized flavor. Boiled and mashed celeriac makes a delicious and healthy alternative to mashed potatoes. You can also combine it with potatoes for a more complex and flavorful mash.
Celeriac also works wonders in soups and stews. Its hearty texture and celery-like flavor add depth and richness to broths. It’s a fantastic addition to vegetable soups, creamy bisques, and even heartier meat-based stews. When added to soups, it not only contributes flavor but also helps to thicken the broth.
Finally, celeriac can be sliced thinly and used in gratins or layered in vegetable bakes. Its ability to hold its shape during cooking makes it an excellent choice for these types of dishes. It provides a satisfying texture and a subtle celery flavor that complements other vegetables beautifully.
The Overlooked Edible Stalks and Leaves
While the root is the star of the show, don’t overlook the stalks and leaves of the celeriac plant. These parts are also edible and offer a slightly more intense celery flavor than the root. They can be used in a variety of ways to add depth and complexity to your cooking.
Understanding the Flavor Profile
The stalks and leaves of celeriac have a bolder, more assertive celery flavor than the root. They can be slightly bitter, especially the older leaves. However, this bitterness can be mellowed out by cooking or by using the younger, more tender leaves.
Using the Stalks in Your Cooking
The stalks of celeriac can be used in much the same way as celery stalks. They can be chopped and added to soups, stews, and stir-fries to add flavor and texture. They also work well in mirepoix, the classic French flavor base of carrots, celery, and onions.
When using celeriac stalks, be sure to wash them thoroughly to remove any dirt or debris. You may also want to peel them if they are particularly tough or fibrous. Chopping the stalks into smaller pieces will help them to cook more evenly and release their flavor more readily.
Exploring the Culinary Potential of the Leaves
The leaves of celeriac can be used in a variety of ways, both raw and cooked. Young, tender leaves can be added to salads for a boost of flavor and nutrients. They can also be chopped and used as a garnish for soups, stews, and other dishes.
Cooked, celeriac leaves can be used in much the same way as other leafy greens. They can be sautéed, steamed, or added to soups and stews. They also work well in frittatas, omelets, and quiches. Remember that the leaves can be slightly bitter, so you may want to blanch them briefly before using them in cooked dishes. Blanching involves briefly boiling the leaves and then plunging them into ice water to stop the cooking process. This helps to reduce the bitterness and preserve their vibrant green color.
Maximizing the Use of Your Celeriac
To truly appreciate the versatility of celeriac, it’s important to understand how to store it properly and how to use all of its edible parts effectively. By following a few simple tips, you can minimize waste and maximize the flavor and nutritional benefits of this wonderful vegetable.
Proper Storage Techniques
Celeriac root can be stored in the refrigerator for several weeks. To keep it fresh, wrap it loosely in a plastic bag or store it in the crisper drawer. Avoid storing it near ethylene-producing fruits, such as apples and bananas, as this can cause it to spoil more quickly.
The stalks and leaves of celeriac are more perishable than the root. They should be stored in the refrigerator in a plastic bag or wrapped in a damp paper towel. Use them within a few days for the best flavor and texture.
Creative Ways to Use Celeriac Scraps
Even the parts of celeriac that you might normally discard can be used to add flavor to your cooking. The peelings and trimmings from the root can be used to make vegetable stock. Simply simmer them in water with other vegetable scraps, such as onion skins, carrot tops, and parsley stems. This will create a flavorful and nutritious broth that can be used in soups, stews, and sauces.
The tough outer leaves of celeriac can also be used to flavor stocks and broths. They may be too bitter to eat on their own, but they can add depth and complexity to your cooking. Just be sure to remove them from the stock before serving, as they can become quite tough and stringy during cooking.
Nutritional Benefits of Celeriac
Celeriac is not only delicious but also packed with nutrients. It’s a good source of fiber, which aids digestion and helps to keep you feeling full and satisfied. It’s also rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.
Vitamin C is an important antioxidant that helps to protect your body against damage from free radicals. Vitamin K is essential for blood clotting and bone health. Potassium helps to regulate blood pressure and maintain healthy heart function. Celeriac is also relatively low in calories and carbohydrates, making it a healthy choice for people who are watching their weight or blood sugar levels.
Celeriac Recipes to Inspire You
To help you get started with cooking with celeriac, here are a few simple and delicious recipes that showcase its versatility:
Creamy Celeriac Soup
This soup is a classic way to enjoy the flavor of celeriac. To make it, simply sauté diced celeriac, onion, and garlic in butter until softened. Add vegetable broth and simmer until the celeriac is tender. Puree the soup with an immersion blender or in a regular blender until smooth. Stir in cream or milk and season with salt, pepper, and nutmeg.
Roasted Celeriac with Herbs
Roasting brings out the natural sweetness of celeriac. To roast it, peel and cube the celeriac and toss it with olive oil, herbs (such as thyme, rosemary, and sage), salt, and pepper. Spread the celeriac in a single layer on a baking sheet and roast at 400°F (200°C) until tender and slightly caramelized.
Celeriac and Apple Salad
This refreshing salad is a great way to enjoy raw celeriac. To make it, grate celeriac and apple and toss them with a lemon-dijon vinaigrette. Add chopped walnuts or pecans for extra crunch.
Celeriac Mash
A healthier alternative to mashed potatoes, celeriac mash is creamy and delicious. Boil peeled and cubed celeriac until tender. Drain well and mash with butter, milk or cream, salt, and pepper. You can also add roasted garlic or herbs for extra flavor.
Embrace the Versatility of Celeriac
As you’ve discovered, celeriac is a truly versatile vegetable with many edible parts. From the root to the stalks to the leaves, each part offers its own unique flavor and texture. By learning how to properly prepare and cook with celeriac, you can unlock its full potential and add a new dimension to your culinary creations. Don’t be intimidated by its knobbly appearance; embrace its earthy flavor and explore the many delicious possibilities that celeriac has to offer. So next time you’re at the grocery store, pick up a celeriac and start experimenting! You might just discover your new favorite vegetable.