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Ugly but Delicious
The corm will keep up to three weeks when wrapped in a paper towel or in an unsealed plastic bag and stored in the refrigerator.
Celery root can be eaten raw and is popularly grated or spiralized and tossed into salads, grain bowls, or fruit salads. The corm is also utilized in many cooked applications such as blanching, boiling, mashing, stewing, and roasting. Before cooking, the rough skin should be removed, and the white flesh should be soaked in a milk bath or in acidulated water to prevent the flesh from browning. Once prepared, Celery root can be utilized as a non-starchy substitute for potatoes for any meal and can be prepared similarly. Celery root can be cut into fries, mashed, roasted as a vegetarian “steak,” boiled and diced for a take on potato salad, pureed for soup, or sliced and baked into chips. Celery root pairs well with herbs such as rosemary, cilantro, and parsley, cheeses such as gruyere and blue, toasted walnuts, fruits such as pears and apples, ginger, capers, tomatillos, and meats such as steak, poultry, and fish.
Celery root is an excellent source of vitamin K, vitamin C, and phosphorus, which can help boost immunity within the body and promote heart health. The raw root is also a good source of vitamin B6, potassium, manganese, and fiber to help with digestion and cleanse the digestive tract.