Some celeriac love

krischetcuti
Jan 10
1 min read

As a root vegetable, celeriac offers carbohydrates alongside fibre, vitamins, minerals and a range of beneficial plant compounds. Compared to potatoes, it provides almost double the fibre per 100g, making it a satisfying and gut-friendly option. Flavour-wise, celeriac has a gentle nuttiness with hints of celery and parsley. It also plays well with others, absorbing surrounding flavours and adding depth to soups, stews and slow-cooked dishes.

Five easy ways to use celeriac:

Raw in salads – Grate or finely slice for a crunchy slaw or to lift simple salads.
Breakfast hash – Dice and sauté with spices, then serve with leafy greens and eggs or beans.
Mash or purée – Combine with other root vegetables for a lighter, flavourful alternative to potato mash.
Pickled – Slice into thin sticks and pickle for a tangy addition to sandwiches, bowls and salads.
Soups and stews – Add to lentil, bean or vegetable soups for extra body and flavour.