If you’ve ever wandered around the grocery store looking for something new to eat but are too nervous to pick up the (sometimes scary looking) vegetable you’ve never heard of: fear no more. My new Raw Girl recruit Kenzie, is going to give you the low-down on the organic produce aisle where hidden gems can be unearthed that are worth incorporating into your diet. Welcome to Veggie Love, a Raw Girl Toxic World segment meant to share all the nutritional insights and yummy recipes of not-so-typical fruits and veggies. -XOXO Raw Girl
This week, we’re going to dive right in to the scarcely used root veggie: celery root. I was first introduced to this veggie during my time in Copenhagen, Denmark—where celery root is not hidden behind the parsnips and beets but piled high in even commercial, non-‘health food’ stores.
Celery root is literally the root of the celery plant (sometimes called Celeriac). And when the rough skin is peeled off, it is a fibrous, water rich vegetable loaded with vitamin C, vitamin B6, phosphorus, potassium, iron, calcium, magnesium, and thiamin. Vitamin C is an antioxidant that protects against cell damage, helps heal wounds and fights infections, promotes healthy bones, teeth, gums and blood vessels. Vitamin B6 makes hormones, insulin, antibodies, and cell membranes and helps maintain a steady blood pressure.
The combination of minerals in celery root support muscle contractions, a healthy nervous and immune system, strong bones, and a steady heartbeat. They also aid in cell repair, stabilize metabolic reactions and maintain oxygen levels in blood cells and muscles. Celery root is also high in dietary fiber which lowers blood cholesterol, promotes easy and slow digestion, stabilizes blood sugar, and keeps you full longer.
After all this good information it’s time to eat up!
Preparation:
Celery root stores well—up to 3 weeks unpeeled. To start, Chop the ends of the root and peel the rough skin off with a large knife. Once it’s peeled it will be a crisp white. Use some lemon juice or soak in vinegar water to prevent browning.
EAT IT RAW: Celery root has a strong nutty flavor. Shred, chop, or grate into salads for a new flavor or try this recipe…
Pink Celery Root Slaw
Veggies:
1 celery root: shredded or mandolin cut, 1 large beet: shredded, julienne peeled, or mandolin cut, 3 carrots: shredded, julienne peeled, or mandolin cut, 1 apple: shredded, julienne peeled, or mandolin cut
Dressing:
1 cup cashews: pre-soaked for 6 hours, 2 Tbs agave nectar, 2 Tbs apple cider vinegar, Juice from ½ lime, 4 Tbs filtered water (added slowly)
Make the dressing in blender or VitaMix creating your desired consistency with the water. Pour onto sliced veggies. You may have dressing left over, depending on taste.
ENJOY IT COOKED: While in Denmark, my favorite thing was to sauté the root in large circular pieces either with cinnamon or paprika and rosemary. Delicious. Celery root can also easily be added to soups, stir-fries, and any vegetable medley to add variety.
Veggie Love is meant to assist you in diversifying your diet and educate you on the benefits of your veggie choices. So get out there, experiment, and feel confident about your new veggie know-how. And please, share your knowledge; share the love.
– Kenzie, Signing in for Raw Girl