Celeriac to the people!

celeriac

We have 350 of these babies to give away so head into The Farm Food Hub to pick up yours.  We have a sheet of simple recipes to take away as well but you will find links at the bottom of this post if you want to experiment!

Celeriac :

Pronounce it: sell-air-e-ak

The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade. (via http://www.bbcgoodfood.com/glossary/celeriac)

Prepare it

Using a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac by the time you’ve done this.

Store it

In the salad drawer of your fridge before use. Celeriac discolours quickly, immerse in a bowl of water, after chopping to size, with a squeeze of lemon juice or a splash of white wine vinegar added (also known as ‘acidulated water’).

Health Benefits of Celeriac (via http://www.nutrition-and-you.com/celeriac.html)

  • Celeriac is very low in calories. 100 g root holds just 42 calories, quite higher than that of leaf-celery. Its smooth flesh has some health benefiting plant-nutrients, minerals, vitamins, and dietary fiber.
  • As that in carrot and other members of Apiaceae family vegetables, celeriac too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol.
  • Several research studies from scientists at  University of Newcastle at Tyne found that these compounds possess anti-cancer properties and, thereby, may offer protection from colon cancer and acute lymphoblastic leukemia (ALL).
  • Celeriac is very good source of vitamin K. 100 g root provides about 41 µg or 34% of recommended daily intake. Vitamin-K improve bone mineralization by promoting osteotrophic activity in the bones. Research studies suggest that it also has established role in Alzheimer’s disease patients by limiting neuronal damage in the brain.
  • The root is a very good source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Phosphorus is required for cell metabolism, maintaining blood buffer system, bone and teeth formation. Copper helps restore immunity, prevents anemia, and required for bone metabolism.
  • Further, it contains some of valuable B-complex vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin. Fresh root also provides moderate amounts of vitamin C (8 mg/100 g).

Recipe links!

http://www.sbs.com.au/food/ingredient/celeriac

http://www.bensmenu.com.au/85-200-celeriac-leek-and-potato-soup.html

http://www.jamieoliver.com/recipes/vegetables-recipes/smashed-celeriac/

http://www.bbcgoodfood.com/recipes/collection/celeriac

https://www.donnahay.com.au/recipes/snacks-and-sides/celeriac-gratin

http://www.adelaidecentralmarket.com.au/cooking/recipes/sweet-potato-celeriac-parsnip-potato-gratin/

http://www.taste.com.au/how+to/articles/537/celeriac

b and w carrot line drawing

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