Information CELERIACTechnology Solutions NICKNAME: THE UGLY ONE

Nutrition Facts: What is it? Celeriac contains: Celeriac is a winter root usually cooked and mashed, used in  Vitamin C for a soups, stews and casseroles strong immune but can also be added to salads raw! system.

 Dietary fiber and What does it taste like? potassium for a healthy heart. This root vegetable has a texture similar to potato but  Vegetarian protein slightly firmer. It has a slight for strong muscles. flavor of celery and fits beautifully into many dishes  Few calories but is where a potato would be used! a filling vegetable offering satisfaction and nutrition when Fun Facts! added to a meal.  It has been called “The Ugly One” because of the way it looks. However, sometimes the ugliest of vegetables can pack big flavor and nutrition! Color Changer:  Celeriac (also called celery root) is closely related to the celery Cut celeriac, like a found in stores but it is specially grown for the root instead of cut apple, can change the leaves and stalks of common celery. color quite quickly.  Other relatives of celeriac are parsnips, carrot, parsley, and To prevent this, place anise. cut celeriac into a  Cooking is easy and can be boiled, baked, steamed, shredded, bowl of water with a grated and more! few drops of lemon or  Use it like you would a potato! See other side for recipe and lime juice to prevent preparation instructions. browning.

HOW TO: How To Prepare

CHOOSE: Small to medium roots CELERIAC typically have the best flavor and texture. Larger roots may be better for adding to casseroles or Step 1: Carefully cut off mashed potatoes. the top and bottom to create a flat surface. STORE: Keep Step 2: Place bottom flat whole in a plastic on a cutting board and bag inside the carefully trim off the refrigerator for up brown skin. to 3-4 months. Step 3: Slice into chunks It’s best not to according to recipe and freeze this continue with recipe vegetable. instructions.

BOIL: Whole Peeled: 25-30 mins Celeriac and Potato Mash Sliced: 8-10 mins Cubes: 5-8 Ingredients: 1. Peel and cut celeriac into 1-inch pieces. 2. Peel and cut potato into 1-inch pieces. EASILY ADD:  1 pound celeriac  Chunks to soups (approx 2 medium 3. Cut butter into cubes.  Shredded celeriac roots or 4 cups cubed) 4. Cook celery root in large pot of boiling salted water 5 minutes. to coleslaw, salads  2 1/2 pounds potatoes 5. Add potatoes to pot; cook until all or casseroles. (about 6 ½ cups cubed) vegetables are tender, about 20 minutes.  Cubes to a pan of  1/4 cup (1/2 stick) 6. Drain. roasting veggies. unsalted butter 7. Return vegetables to pot; stir over medium-  1/2 cup (or more) high heat until dry, 1 to 2 minutes. whole milk 8. Remove from heat; add butter. 9. Using potato masher or fork, mash Prepared by Hopelink  1/4 cup chopped vegetables until butter is incorporated. Volunteers celery leaves References: 10. Add 1/2 cup milk; mash until almost smooth, 1. Staub, Jack. www.npr.org (Optional) adding more milk as needed. Stir in celery 2. Celeriac. Nutrition-and- leaves. Season with salt and pepper. you.com TIP: Chicken or Vegetable 3. Celeriac. stock or reconstituted Worldcommunitycookbook.org 4. KitLKat / Foter / CC BY-NC-ND. powdered milk can be www.foter.com substituted for whole milk. 5. Small celery root. StevenJackson Photography / Foter / CC BY. www.foter.cm