I’m in love with celeriac or celery root. It’s the ugly duckling of grain free cuisine. For those not eating any grains or starches like potatoes, celery root is a fabulous alternative! While the outer skin may look knobby, gnarly and unappealing, the inner flesh is milky white, crisp and tasty.
Celery has been cultivated as an edible plant for thousands of years. During the Middle Ages, celeriac spread from the Mediterranean, into Northern Europe. Asian cooks also use the vegetable and the French have a number of uses for celeriac — in salads, soups, and other dishes as the main ingredient or a garnish.
Like celery, celeriac is an excellent source of vitamin K. It is also a very good source of fiber, a good source of vitamin C, potassium and phosphorus. Due to the fiber content, those who are just starting healing diets like SCD or GAPS should consider this an advanced food and wait to introduce it. Celeriac has a low glycemic index rating and is less starchy than other root vegetables such as turnip or rutabaga.
In this recipe, the fennel and onions add depth and flavor as well as texture to a fun vegetable side.
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