6 Ways With Celeriac

Celeriac is a marvellous knobbly vegetable with numerous uses and health benefits.

- Recipes and photographs by Vickie De Beer

Celeriac is a root vegetable closely related to celery and parsley. Its taste and texture resemble potato, but what makes it more interesting is the subtle celery flavour combined with a little bit of acidity. It can be eaten either raw or cooked, and it has less than half the carbohydrates of a potato: 9.2 g carbs per 100 g raw and 5.9 g carbs per 100g cooked celeriac. The vegetable is packed with fibre and vitamin C, K and By, and is a good source of the minerals potassium and manganese.

1

CURRIED CELERIAC SOUP

SERVES 6

KEEP ON TRACK per serving

FAT 23 G I CARBS 10 G I PROTEIN 6 G

30 ml (2 tbsp) butter

30 ml (2 tbsp) olive oil

1 onion, chopped finely

2 garlic cloves, peeled and chopped finely

1 leek, white only, chopped finely

1 celery stick, chopped finely

30 ml (2 tbsp) mild curry powder

1 large (700 g) celeriac, peeled and cut into small cubes

1 litre (4 cups) chicken stock

1 x 400 ml tin coconut cream

salt and black pepper