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 .