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Celery root might not look appealing, but don’t let that scare you away from giving it a chance. This veggie (a.k.a. celeriac) is a delicious early fall treat.
Cut away the bumpy outer layer to reveal the bright white flesh. (The aroma is amazing!) This root veggie is a relative of celery, so it has that fresh and clean flavor, but it’s spicier. There’s a very subtle horseradish thing going on.
Enjoy celery root boiled and mashed, sautéed or roasted. I usually have some on my Thanksgiving table in some form. But when it’s still warm out, I like the veggie raw and shredded in a slaw dish known as “remoulade.” I serve it along with grilled shrimp, chicken or salmon burgers (my favorite).
Celery Root Remoulade
1 large celery root – peeled and shredded (about 3 cups)
1/2 cup shredded cucumber
2 tablespoon nonfat Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon low-fat sour cream
2 teaspoon rice vinegar or freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch celery salt
Combine ingredients in a medium bowl and mix well. Serve slightly chilled or at room temperature.
Total Fat: 0 grams
Saturated Fat: 0 grams
Total Carbohydrate: 6 grams
Protein: 1 gram
Sodium: 168 milligrams
Cholesterol: 1 milligram
Fiber: 1 gram
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller side). The flavor is sweet and nutty with a tender crunch.Read more