Celeriac, also known as root-celery, is closely related to the common celery. Do not be put off by celeriac’s rough exterior, if beauty is skin deep, then celeriac is a case in point! Its excellent storage capability is coming back into style as many of us shift our diets to local and seasonal produce.
- Celeriac is bursting with antioxidant compounds which research indicate have anti-cancer effects.
- High in dietary fiber thus keeps digestion and metabolism healthy.
- Celeriac is an excellent source of vitamin K also a very good source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese as well as vitamin C and some of the valuable B-complex vitamins.
- Celeriac should always be peeled before preparing.
- For extra celery flavour, use instead of common celery in soups, casseroles, stir-fries, etc. Use stalks and leaves for seasoning.
- Raw celeriac is brilliant. Chop up into sticks and use them as dips with hummus or guacamole. Grate some raw onto your green leafy salads.
- Boiled and mashed, it makes a delicious mix with mashed potatoes
- Chop into cubes along with other root vegetables, coat with coconut oil and bake at 180 degrees C for 30 to 40 minutes.
Ingredients (organic where possible)
1 tablespoon Ghee/coconut oil
1 small onion, chopped
1 tbsp minced garlic
1 tbsp curry powder
1-2 tsp ground cumin
Sea Salt and freshly ground black pepper to taste (optional)
700g celeriac, peeled and cut into 1-inch chunks
6 cups chicken or vegetable stock
1 cup coconut milk
1. Melt the ghee/oil in a large saucepan over medium heat; add the onion and sauté until it begins to soften. Add the garlic and continue cooking for another 3-4 minutes. Add the curry powder, cumin, pinch of sea salt and freshly ground pepper, stirring well into the onions.
2. Cook until the flavours marry and the spices are fragrant but not burned, about one minute more.
3. Add the celeriac and stock and bring the mixture to the boil, simmer for 15-20 minutes or until the celeriac is tender.
4. Let the mixture cool slightly, transfer to a blender and puree until smooth.
5. Return soup to the pot and stir in the milk.
6. Season if necessary.
7. Garnish with coriander or parsley.
If you prefer thicker soup, reduce the amount of stock.
This recipe was brought to you by Nutritional Therapist and CNM graduate Honor Geraghty. Honor practices Nutritional Therapy in Galway and can be reached at firstname.lastname@example.org