Sometimes the weather here in San Diego can be confusing. It got to 80 degrees outside last week. But the winter isn’t done with us yet, and we’re still enjoying winter vegetables even as we turn off the heating, open the windows and turn on our fans for a few days. That’s why today, we’re sharing celery root recipes!
Celery root is sometimes called celeriac. It is a round bulb about the size of a grapefruit. While it is the root of a celery plant, it’s not the same celery we eat as stalks. It does have a similar flavor, but it’s slightly sweeter and milder. You can enjoy it raw in salads or cooked as a root vegetable. You can turn them into fries, roast them or serve them mashed. But your first step is cutting off the bumpy, hard skin. You’ll need a sharp knife.
Celery root is a great low-carb root vegetable; that is why it’s becoming trendier and why we’re seeing it more frequently in regular supermarkets. If it isn’t something you aren’t already familiar with, here are four recipes to start you off!
This delicious fritter will make you a fan of the vegetable immediately! It’s a crispy, savory pancake that is a great side for practically any meal! For this recipe, you shred the root like you’re making hash browns — which celery root is also great for! You crisp only one side of this fritter, giving you a crunchy golden top. Half the rosti is 137 calories with four grams of net carbs. Get the recipe.
If you long for more noodle options, this is for you! We all get tired of zucchini noodles, and sometimes you want more than a small serving of wholewheat pasta. This is an excellent change of pace. They have a great texture and hold up well to sauces, unlike zucchini that tends to fall apart a bit too quickly. The recipe says to use a vegetable peeler on the skin. Ignore that: a knife is the only way to go! A serving has 42 calories, seven grams of carbs and two grams of fiber. Get the recipe.
While it might be warm here in San Diego, most of the country is still in the middle of winter! We are on record as being fans of soup. We love all soups, stews, broths, chunky, creamy, meaty, veggie: we’re there. This creamy, low carb soup is sure to hit the spot. We don’t make this vegetarian. But you can easily swap in vegetable stock for chicken stock, olive oil for ghee, leave out the bacon and make it vegan! As the recipe is presented, a serving is 238 calories, 13 grams of carbs and three grams of fiber. Get the recipe.
If you have been looking for an appetizer with a “wow factor,” this is it. This could become your go-to fancy starter. It’s not hard to make, but it’s pretty, delicious and looks much more complicated than it is. Right now, none of us have guests. But you can make it for yourself as a practice run and then enjoy it with others once you have company! Baked celery root acts as a base to be covered with mushrooms, hazelnuts, onions, spinach and cheese. Unlike all the other recipes, you don’t need to skin the celery root for this one; just scrub it before making your slices. A serving has 447 calories and 13 grams of net carbs. Get the recipe.
Try these out, and you will be amazed at how quickly you become a fan of this root veggie!