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.
- 2 large celeriac roots
- 1 large onion
- 1/2 bulb fennel (optional)
- Extra virgin olive oil (where to buy olive oil)
- Sea salt (where to buy sea salt and spices)
- Pepper to taste
- 9 x 13 glass baking dish (where to buy this baking dish)
- With a potato brush scrub the celery root under running water to clean thoroughly
- With a sharp knife cut off all the ugly parts and the skin all around — save the pieces for soup stock
- Slice the root into steak fry size slices
- Arrange the slices in the baking pan
- Chop the onion and fennel (if using) into small pieces
- Sprinkle these on top of the sliced root
- Season with salt and pepper to taste
- Drip olive oil around the entire baking pan
- Using your hand mix the oil into the slices to thoroughly coat them
- Bake at 375 degree F for approximately 40 – 50 minutes or until soft and browned, turning them every 8 minutes or so
- Serve warm