Celeriac

Celeriac is a cream coloured, knobbly, bulbous root, with a somewhat blemished appearance. Once the roots are trimmed, celeriac should be roughly spherical in shape.

The flavour of celeriac is like mild celery, quite sweet with a slightly nutty taste.

Preparation and Use

Celeriac should be refrigerated after purchase. This will ensure that the product will store for long periods.

To prepare celeriac, use a sharp knife to carefully peel the tough outer layer before eating.

Celeriac can be eaten raw in salads or coleslaw or cooked in a variety of dishes. Celeriac can be mashed, boiled, chipped, and stir fried. Some good ideas include celeriac and apple soup or mild spiced celeriac oven chips.

Health and Nutrition

Celeriac contains no cholesterol and has very low nitrate levels.

Celeriac has long been recommended in traditional Chinese medicine as a natural blood purifier and as beneficial for high blood pressure, due to high levels of phthalides.

Phthalides are bioactive natural products, active against inflammation, cardio vascular, and circulatory disorders. They can also lower the level of stress hormones called catacholamines.

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