Celeriac, which is commonly referred to as celery root, is the ugly duckling of vegetables. It’s rough looking exterior and knobby skin makes it uninviting for first timers to give it a shot. However, once you peel this winter root from its rough outer layer, you will find a nutty, sweet, and slight celery flavor that will pleasantly surprise you. Celeriac is a hearty addition to any winter meal and is a great non-starch substitute for potatoes. Low in calories, high in fiber, calcium and potassium, Celeriac is definitely a vegetable to root for.
Preparation time: 10 minutes
Cooking time: 15 minutes
Number of servings (Yield): 6
-2 lbs celeriac, peeled and diced
-1 lb parsnips, peeled and diced
-1/2 cup butter, divided
-2 garlic gloves, peeled and smashed
-1/2 cup chicken stock (or water)
-salt and pepper to taste
-1/2 tbsp onion powder
-1/4 tsp nutmeg (optional)
1. To peel celeriac, cut the gnarly end off and lay it cut-side down. Use the knife to cut down the sides, making sure to not cut too much off. Continue until all of the fibrous, brown exterior is removed. To remove the parsnips, use a peeler to remove thin exterior layer and then slide lengthwise into quarters. If the parsnip is too large, you will need to remove the core. Dice celeriac and parsnips into 1/2 inch cubes.
2. Melt 1/4 cup butter in a large pot over medium heat and add 10 minutes or until browned, stirring frequently so they don't burn. Add chicken stock (or water), place lid on pot and continue to cook for five minutes, or until each piece can be easily pierced with a fork. Set aside and let it cool slightly.
3. Place contents of the pot into a food processor with onion powder, nutmeg (if using) and remaining butter, and process until smooth.
4. Season with salt and pepper and serve topped with chives