This week’s dishes include Roast Cauliflower & Celeriac with a Ginger Carrot sauce. What’s celeriac?
“Greet celeriac, the unsung frog prince of winter vegetables. Pare off its warty exterior and you’ll uncover the royal vegetable within: a perfect, ivory-fleshed, winter alternative to potatoes and other starches. Celeriac — also known as celery root, knob celery and turnip-rooted celery — is cousin to anise, carrots, parsley and parsnips. When peeled, celery root’s creamy white flesh resembles that of a turnip and tastes like a subtle blend of celery and parsley. Additionally, half a cup contains only 30 calories, no fat and provides an excellent source of dietary fiber. ” (Lifted from article on NPR.org, “The Vegetable World’s Ugly Duckling” by Jack Staub.)
NutritionData.com lists 1 cup of boiled celeriac as having 42 kcal, 1.5 g protein, 9 g carbs, 2 g fiber. It’s also low on the glycemic index.
OK, 60 cal or 42 cal, what ev. It tastes lovely. You may have had it pureed like mashed potatoes or in soup. Roasting is easier, and, as you know, I am a huge fan of roasting veg.
It’s a late fall & winter crop, like other root veg, so no, you cannot find them in stores now. Those of you who get CSA shares will remember these pale ‘warty bulbs’ standing out in your boxes of familiar hard squash and beets. Fortunately, my new organic wholesale source allows me to offer out-of-season items like this.