Tips for cooking with celeriac

Celeriac is one of the undervalued root vegetables, and it isn't yet appreciated enough for its ease in cooking, slightly peppery taste and nutritional value. Television chefs are prone to experiment and introduce this bumpy, brown-skinned vegetable as a large, bulbous celery root that can be easily prepared in ways commonly used to cook potatoes, another root vegetable.

Nutritional benefits of celeriac

Celeriac and potatoes are both low in cholesterol and have no fats. Peeled and boiled with no added salt, celeriac is higher in natural sodium and has only 1 gram of protein compared to 2 grams in a white, red or brown skinned potato. The Vitamin A content of celeriac is only 4% of the recommended daily allowance while potatoes provide 45% of the daily requirement. In a calorie count, however, a 155-gram serving of celeriac beats out the better-known potato (148-gram serving). Celeriac has only 41 calories and potatoes have.

Considerations when cooking with celeriac

Celeriac can be prepared in the same ways as potatoes. The brown skin has to be removed, as it is too tough and bumpy to be edible. A serrated knife will make the job easier. Before cooking celeriac, lay it on its side and saw off the two ends. Turn the vegetable to rest on one of the ends for stability and carefully saw the skin off the sides. A regular, sharp knife is the better choice for cutting celeriac into chunks for cooking.

Have a bowl of cold water ready. Some cooks recommend adding one-quarter to one-half cup of lemon juice to the water. Begin by dividing the celeriac into quarters and place them in the water. Remove one piece at a time. Carefully cut into 1" chunks. Return the chunks to the water bowl. Continue until all have been cut up.

To boil the prepared celeriac, drain the cold, lemon water. Place the chunks in a pot and add enough fresh, cold water to just cover. Bring to a boil over medium-high heat and then lower the heat enough to allow the water to continue boiling gently. The pot may be partially covered with a lid.

Celeriac cooks faster than potatoes, so the cooking time should be watched carefully once the water begins to boil. Overcooked celeriac, liked overcooked potatoes, tend to look and taste mealy.

Mashed Celeriac

Ingredients:
1 large (1-1/4 pound) celeriac, or celery root (3-1/2 to 4 cups peeled and cut into 1" pieces)
1 teaspoon sea salt
2 teaspoons dried, minced onions
1 tablespoon unsalted butter
1 teaspoon
olive oil
1/4-teaspoon ground nutmeg
1/4-teaspoon freshly ground black pepper
2 tablespoons skim milk

Combine 1" chunks of peeled celeriac, sea salt and minced onions in a medium pot. Bring to a boil, lower heat and cook at gentle boil till easily pierced with a fork, 6-10 minutes.

Drain water. Mash cooked celeriac with electric mixer until lumps are gone. Add butter, olive oil, nutmeg and pepper, mixing just into incorporated into mashed celeriac mixture. Add skim milk, a teaspoon at a time, beating on medium high speed until celeriac reaches desired consistency. Taste and adjust salt and pepper seasoning.

Mashed Celeriac is a delicious, alternative topping for Shepherd's Pie. Spoon atop cooked vegetables and gravy in a casserole dish. Sprinkle with paprika and bake in a 375-degree Fahrenheit oven until gravy bubbles and mashed celeriac is slightly browned, about thirty minutes.

Mashed Celeriac Patties (serves 4)

Mix mashed celeriac with one whole egg and one tablespoon all-purpose flour. Spray a medium-sized no-stick pan with an olive oil spray. Divide the mixture into four parts and form patties. Place in preheated pan and cook over medium-low heat until one side is brown. A lid may be placed on the pan, slightly ajar, for the first half of the cooking time.
Turn and brown on the Mashed Celeriac Patties on the other side. Serve with salsa, if desired.

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