Frog Prince Root

By Heidi Lewis

Celery root, or celeriac, has a long growing season, although it flourishes in the winter cold. Great chefs worldwide consider it the quintessential winter vegetable—it is prized for its delicate flavor. Its outward appearance, however, is not quite as delicate. Once you’ve peeled this knobby, lumpy bulb to reveal the gleaming-white orb inside, you’ll understand why this veggie has a “Frog Prince” reputation.

No special training is required to prepare celery root dishes you may have enjoyed in fine restaurants: céleri rémoulade or selleriesalat can be at your fingertips. You’ll need to set aside your vegetable peeler and instead grab a sharp paring knife to peel this root’s outer hide. Once peeled, it will slowly oxidize, turning brown. If it needs to sit longer than 15 minutes, just drop it in a bowl of water with a splash of lemon to keep it looking fresh. The leaves are also a tasty addition to soups or stock since they have a super-celery flavor.

Celery root can be sliced, julienned, or grated. The big quandary is whether “to blanche or not to blanche.” Dropping chopped celery root in boiling salted water for 3 minutes yields a sweeter, softer celery root. Either way, we know you’ll enjoy this special vegetable. When you eat it, you’ll find that you can’t judge a book by its cover or a root by its peel.

Preparation: Celery root is excellent when pureed in soups; or you can simply brush sliced pieces with oil and broil it with other veggies. Mashed celery root provides a flavorful side dish, similar to mashed potatoes. It’s also delicious raw and grated in salads. Try incorporating celery root into casseroles with (or in place of) potatoes for added flavor.

Storage: If kept cold and dry in the refrigerator, celery root can last several weeks. Keep checking for any soft spots.

Share this post

Magazine Search

Recent Food articles:

Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
Adventures of a self-taught home cook
October 29, 2014
Fruit Can Surprise even The FruitGuys
October 24, 2014
Delicious figs bring summer’s sweetness to fall
September 24, 2014
Fruit can nourish a face, scour a sink, even shine your shoes
June 20, 2014
There’s always time for breakfast—if you eat it at the office
May 13, 2014
Timeline of our favorite berry
March 25, 2014
Slow cookers solve the lunch problem
March 24, 2014
Layered lunches in a see-through jar
February 25, 2014
Valentine’s Day treats that use fruit to say “I love you”
January 23, 2014

More recent articles:

How to have fun, but not too much
December 2, 2014
Fitness hoops are a great workout—and a fun DIY gift project
December 2, 2014
New study shows people who eat more fruit and veggies are happier
November 19, 2014
Wash your hands!
October 29, 2014
How to hold the scale steady during the holidays
October 29, 2014
How to throw your company’s annual shindig without losing your mind
October 27, 2014
Doing it right is the key to stretching benefits
October 27, 2014
:
Wash Your Hands!
October 23, 2014

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.