Celery root deserves star treatment
Gnarly vegetable is like Shrek: it’s actually tender and lovable once you get to know it
Celery root is like the Shrek of the food world.
Its gnarly appearance makes it seem tough and unapproachable, but it is actually tender and lovable once you get to know it.
Also called celeriac, it comes from a variety of the celery plant that has been cultivated for its root rather than its stem. Its creamy-white flesh has a mild celery flavour and aroma, and it has solid nutritional credentials: it is rich in potassium, fibre and vitamin C, with a significant amount of calcium, iron and magnesium.
To prep it, you trim the knobby brown roots and any dark, pocked parts, then peel the rest. It can be cooked like you might a turnip, cut into chunks and simmered in stews and soups, or roasted, and it becomes especially creamy when cooked and puréed.
It’s also good to eat raw in salads like this one, where its crunchy-ish texture and earthiness are matched with sweet-tart apple. Both are cut into matchstick,s then coated in a decadently creamy dressing that has a mustardy kick. But instead of being mayonnaise-heavy like many slaw dressings, in this recipe yogurt does much of the lifting in the creamy department, with just a bit of mayo for richness.
With flecks of fresh parsley, it’s a simple, autumnal slaw that pairs as well with a sandwich at
lunch as it does with a roast chicken dinner, and it brings a vegetable to the table you’ll be glad to have invited.
Celery Root Apple Slaw
Makes 4 servings
Make ahead: The slaw can be refrigerated for up to two days.
1 pound celery root (celeriac), peeled and cut into thin matchsticks (about 2 1⁄2 cups total)
1 tablespoon apple cider vinegar
1 medium-size tart firm apple
(unpeeled), cored and cut into thin matchsticks (about 3⁄4 cup)
1⁄3 cup plain, full-fat yogurt
1⁄4 cup mayonnaise
1 tbsp Dijon mustard
1⁄4 teaspoon kosher salt
1⁄8 tsp freshly ground black pepper
1⁄4 cup chopped fresh parsley
Combine the celery root and vinegar in a mixing bowl, tossing to coat. Add the apple and toss to incorporate. Whisk together the yogurt, mayonnaise, mustard, salt and pepper in separate bowl
or cup, to form a smooth dressing, then pour it over the apple mixture. Toss to coat evenly, then add the parsley and toss gently to distribute.
Per serving: 160 calories, 2 grams protein, 15 g carbohydrates, 11 g fat, 2 g saturated fat, 5 milligrams cholesterol, 280 mg sodium, 3 g dietary fibre, 8 g sugar
Krieger is a registered dietitian, nutritionist and author who hosts public television’s “Ellie’s Real Good Food.”