Celery Root, Red Cabbage and Potato Colcannon Recipe (2024)

FAQs

Is celeriac better for you than potato? ›

Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.

Unlike other root vegetables, celery root has a mild flavor and is relatively low in calories and carbohydrates. The high levels of nutrients and waist-friendly calorie content make celery root a great substitute for potatoes — now that's delicious!

Once cooked, celery root has a very creamy texture, again similar to a creamer potato. The flavour is mildly-celery, with a very sweet and nutty taste that pairs incredibly well with savoury dishes. It's light, it's bright, it's the best mashed potatoes you'll ever have – and it's not even potatoes.

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Celeriac is packed with antioxidants, which are anti-inflammatory — they work by fighting against harmful free radicals, thus protecting healthy cells from damage. In doing so, they may protect against many conditions, such as heart disease, cancer and Alzheimer's.

Celery root is high in fiber, which can sometimes be tough on your stomach and cause gas. If you're not used to eating high-fiber foods, start with a small amount of celeriac before you serve it as a side dish or substitute it for potatoes.

Celeriac, also known as celery root, is the bulb of a celery plant – but a different variety than the celery we're used to, with its bright, crispy stalks so necessary for soups, stocks, and salads.

Celery root (also known as Celeriac) is a root vegetable with a mild, celery-like flavor with a starchy, rather potato-like texture. Celery root is rich in B vitamins and vitamin C, among others. It is also a good source of minerals including iron and calcium.

But this knobbly, long-lasting veg has been embraced by chefs, who love its versatility, unique flavour and unctuous texture.

What culture eats celery root? ›

Celery root is still prevalent throughout Europe and is a mainstay in Eastern and Northern European countries during the winter months. Celery root can also be found at local markets and specialty grocers in Asia, Europe, North America, Africa, and Puerto Rico.

Celery Root Tops. If you're lucky enough to find celery root with the tops still attached, get them! Although it's usually grown for its root, celery root tops are not to be tossed aside — the stalks and leaves are stronger in flavor then regular celery but still delicious.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

I prefer to keep it simple – fresh lemon juice does the job just as well. Add a little salt and the two combine to help draw out some of the fluid and bitterness, making the cabbage slightly softer and easy one the palate.

Use a whole grain such as quinoa, bulgur, couscous or brown rice in place of your potato. You can also add a whole grain roll where your potato would normally be. Whole grains contain fiber, which can help you feel full, lower blood sugar levels and may help lower cholesterol.

Celeriac soup is a great winter staple, or try celeriac oven chips for a healthier twist. This root veg works well in creamy dishes, and with cheese – try a celeriac bake with parmesan crumbs for your next roast dinner, or keep things simple with a twist on mash potatoes, like our celeriac champ.

Celeriac contains several nutrients, including vitamins C and K, calcium, phosphorus, and potassium. Celeriac is high in fiber, which may improve digestive and heart health. Celeriac can be enjoyed both raw and cooked. Try adding cooked celeriac to your favorite soups, stews, or sauces.