Can you imagine eating the root of a celery stalk? When properly prepared and seasoned, you certainly can. Imagine that! One could easily pass right by this herbaceous, but not-very-attractive looking vegetable, as it often looks like a misshapen turnip. Celery root, also known as celeriac, is an edible root vegetable in the celery family. The stalks and leaves strongly resemble celery, although they are not very good to eat. The root itself is a lumpy tuber of unprepossessing appearance, although it packs an excellent taste and is used throughout European cuisine, especially in France. Celery root is beginning to be popular in the United States, with more cooks discovering its myriad uses. For me, once the root has been washed, peeled, and prepped, I enjoy preparing it as a simple mash. This recipe takes it step further by adding spinach, which adds texture and rich in Vitamin A, Vitamin C, Vitamin K, iron, folate, and potassium. Although this recipe suggests plant-based almond milk, I highly suggest coconut cream which will yield a smoother, richer mash. If you happen to shop for celery root, you can find near other root vegetables like turnips, parsnips, carrots, and beets, in the produced department.
You can find this recipe and more in FEED: Living Food Recipes to be Made and Eaten with Love
Suggested Cookware for this Recipe
Pair this recipe with Basic Brown Gravy. Click HERE to access recipe
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.