Guide

Fruit and Vegetable Guide

Celeriac

Autumn, Winter

Description: Celeriac is a globe-shaped root vegetable with a celery-like flavor.

Selection: Small to medium roots (about 1 pound) have the best flavor and texture. Look for roots that are heavy for their size and appear relatively smooth.

Storage and handling: Refrigerate for up to 1 week. Just before using, scrub with a vegetable brush while holding under cold water.

Preparation: Cut a thin slice from each end of the root. Place the root side down and cut around the root to remove the tough, stringy skin. Once the white center is exposed, it can be sliced, diced, or shredded. Boil a whole peeled celeriac 25-30 minutes, slices 8-10 minutes, cubes 5-8 minutes. Or boil whole with skin on; a 1-pound root will take 45-50 minutes.

Serving suggestions: Raw celeriac makes an excellent base for coleslaw-like salads. Use to season soups and stews. Purée cooked celeriac with cooked potatoes or other root vegetables and serve in place of mashed potatoes.

Comments: Celeriac discolors quickly after cutting, so use it quickly or toss with an acidic dressing (if using for salad).

Nutrients: Vitamins B6, C, K; potassium; fiber.

1 lb raw: 2 cups
1 lb cooked: n/a

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.

Subscribe to a recipe a week from the Simply in Season cookbook.


	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Celeriac Autumn, Winter Description: Celeriac is a globe-shaped root vegetable with a celery-like flavor. Selection: Small to medium roots (about 1 pound) have the best flavor and texture. Look for roots that are heavy for their size and appear relatively smooth. Storage and handling: Refrigerate for up to 1 week. Just before using, scrub with a vegetable brush while holding under cold water. Preparation: Cut a thin slice from each end of the root. Place the root side down and cut around the root to remove the tough, stringy skin. Once the white center is exposed, it can be sliced, diced, or shredded. Boil a whole peeled celeriac 25-30 minutes, slices 8-10 minutes, cubes 5-8 minutes. Or boil whole with skin on; a 1-pound root will take 45-50 minutes. Serving suggestions: Raw celeriac makes an excellent base for coleslaw-like salads. Use to season soups and stews. Purée cooked celeriac with cooked potatoes or other root vegetables and serve in place of mashed potatoes. Comments: Celeriac discolors quickly after cutting, so use it quickly or toss with an acidic dressing (if using for salad). Nutrients: Vitamins B6, C, K; potassium; fiber. 1 lb raw: 2 cups 1 lb cooked: n/a The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook.
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