Celeriac

Celeriac is a root vegetable that grows just above the ground. It is the tuber of the celery plant. This sweet tuber has beautiful creamy white flesh, is aromatic, mild and spicy in taste, known from the pea soup, but can be used in many more ways.

Nutritional value per 100 g

Calories/Energy Value: 158 kJ/38 kcal
Fat: 0 g
Of which saturated: 0 g
Carbohydrates: 5 g
Of which sugars: 0 g
Fiber: 4.9 g
Protein: 2 g
Salt: 0.02 g
Sodium: 80 mg

Packaging

Separately per piece.

Storage advice

Celeriac can be kept for 2 weeks.

Application

Indispensable in the pea soup, but also suitable for a puree. Replace half of the potatoes with celeriac and the mash will have significantly less carbohydrates. Celeriac is also delicious from the oven!

Preparation

1. First brush the tuber clean under the tap, so that your cutting board does not get full of sand.
2. Then cut the tuber in two halves. If necessary, place a tea towel under it so that the tuber does not jump away and use a large knife, because you have to use some force.
3. Place the two halves cut-side down on your cutting board and slice.
4. Lay the slices flat on the cutting board and cut off the skin.
5. Cut the slices into strips and cut the strips into cubes. Now you are done peeling, cutting and cleaning and the celeriac can go in the pan!