There’s this unusual, however, highly nutritious vegetable with some unbelievable benefits. It existed in the Mediterranean and north European countries centuries ago. It served a number of religious and medicinal purposes for the ancient Egyptians, Italians, and Greeks centuries ago. It’s well endowed with nutrients required in the everyday diet of every healthy individual. It’s got vitamins B-6, C and K. It’s also got potassium, phosphorus, and fiber. Now, this is superb!
Wait a minute, what exactly have we been talking about? Celeriac. Yayy!
What Really is Celeriac?
Usually called celery root because of its appearance, celeriac is also considered a hypocotyl or a tuber. Other quite funny names and titles are given to celeriac; examples are “ugly duckling” and the “most unsexy vegetable in the world respectively”. The former is due to its hairy, gnarled, and uneven appearance.
But as ugly as it may appear, it is beautiful to your health.
Let’s Take a Look at the Beauty of this Seemingly Ugly Vegetable
It Helps in Fighting Free Radicals
This herb contains vitamin C in high amounts. And of course, that’s one of your immune system’s best friends because it destroys free radicals. And I guess you know that this makes celeriac anti-cancer. Are you surprised? Well, free radicals are substances that turn healthy cells into cancer cells. If vitamin C knocks them off, and vitamin C is present in celeriac, then rejoice! Celeriac is our comrade in fighting cancer
Helps in Maintaining a Healthy Digestive System
Celeriac is bursting with dietary fiber, providing you with your needs for great digestion and metabolism. This protects you from diseases that stem from metabolic dysfunction. If not celeriac, then what?
Your Heart is Insured
Now here’s some great news. Celeriac contains substantial amounts of potassium and vitamin K.
Meet these folks: Potassium is a mineral that helps in preventing hypertension by regulating blood pressure. Vitamin K ensures that the calcium your body absorbs goes straight to your bones without getting deposited in your heart valves and arteries. What does this do for you? It prevents the development of heart diseases and other cardiovascular conditions. Now, really, this is getting more interesting, I must say. So celeriac has really got potassium and vitamin K to keep you hypertension free and have a good heart. How amazing!
Energy Production and Storage
Celeriac is loaded with vitamins B5 as B6, riboflavin, niacin, and thiamine which are all key role players in energy production as a result of their effective macronutrient synthesis.
And your Bones?
Oh yeah, they’re not left out in the promises of celeriac, as celeriac protects you from osteoporosis. This herb is indeed capable, as it’s got phosphorus and vitamin K. Vitamin K is general of bone affairs. It promotes calcium absorption (you remember this?) and prevents bone deterioration.
Lowers the Risk of Diabetes
Did you know that eating root vegetables lowers your risk of diabetes by 13 percent? Eating celeriac puts you in a position to enjoy this benefit.
Celeriac juice (yes, there’s a juice *winks*) contains organic sodium which removed acid from the body, reduces stiff joints, and makes the muscular-skeletal frame flexible.
Cleanses the Kidneys
Have you ever heard of Hippocrates soup? It’s a highly nutritious soup that is taken to cleanse and nourish the kidneys. Guess what, celeriac is one of the soup’s main ingredients.
So we’ve got a solution to overeating. Are you ready? This solution helps you rehydrate and replenish your body with minerals. It improves digestion too. What could this multipurpose solution be? We won’t keep you guessing for long, it’s drinking celeriac juice with a teaspoon of raw honey before your meals. It gets you full quicker and longer, hence avoiding excess.
Improved Brain Function
Did you know that a cup of celeriac contains 64 micrograms of vitamin K? Vitamin K again? Oh yes! Celeriac actually does provide sufficient vitamin K. Vitamin K consumption acts as a modifier of brain proteins.
Helpful in Eliminating Dehydration
Celeriac’s nutrients ensure a reduction in loss of water from the body, maintaining blood levels and preventing the occurrence of stroke. This vegetable also ensures the removal of toxins from the kidney and liver.
Interesting Facts about Celeriac
- It`s got tasty leaves and stem.
- It`s great, whether eaten raw or cooked.
- It can be kept for 6-8 months if under the right temperature.
- It belongs to the same plant family as aniseed, parsley, and parsnip.
- It can be added to other vegetables such as beets, turnip, and carrots.
- Whether boiled or washed, it makes a delicious mix with mashed potatoes.
- It can be served in a meal with meat, fish, or other vegetables.
- It can be used in coleslaw and salads, or as garnish.
- It can be used in sauces, soups, pies, and casseroles.
How to Prepare Celeriac
- Scrub and wash the root in cold running water to take off surface sand and soil.
- Use an absorbent cloth to mop it dry.
- Trim off the top and base, then cut the entire tuber into cubes or quarters.
- Use a knife to scrape its outer skin without wasting the flesh.
- Chop or slice the flesh. To avoid discoloration, soak the vegetable pieces in cold water and a few lemon slices.
Its Side Effects
- Celeriac contains some furanocoumarin compounds like psoralen, bergapten, xanthotoxin, and isopimpinellin which may cause skin burn in persons who have sensitive skins.
- Pregnant women are to avoid taking large quantities of celeriac
- People taking diuretic medications and anticoagulant medications may need to avoid celeriac.
You really should be eating this extraordinary vegetable. It is amazing in every way you can think of. Let`s take a look at a recipe for making celeriac.
Celery Root and Apple Soup
- 1/4 cup (1/2 stick) butter
- 4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
- 3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
- 1 1/2 cups chopped onion (about 1 large)
- 4 cups (or more) low-salt chicken broth
- 1/2 cup chopped chives
- 1/2 cup grapeseed oil
- Pinch of salt
- 3 ounces thinly sliced pancetta (Italian bacon)
- Melt butter in a heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes.
- Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
- Working in batches, puree soup in a blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to the pot. Season to taste with salt and pepper. You may even choose to make this a day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
- Puree chives, grapeseed oil, and a pinch of salt in blender until smooth.
- Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. You may choose to make this two hours ahead.
- Reheat soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil. 
And the ultimate next step, of course, is to enjoy eating celeriac. *winks*