One of my new favorite root vegetables is celery root (or celeriac). It looks like a softball with the mumps!
Interestingly enough, it isn't actually the root of celery, but simply a relative. Although it does in fact, have a refreshing flavor that's similar to celery. But unlike the crunchy stalks, celery root has a starchy, creamy white flesh underneath its knobby, brownish skin. Cooking brings out celery root’s sweetness and this versatile veggie can be roasted, baked, boiled and mashed or used in soups and stews. It can even be grated raw and tossed into salads and slaws.
Pair this root vegetable with a protein for a quick and easy metabolically efficient meal. A great combination would be a piece of baked fish with a cup of these celery root fries and you have a 1:1 ratio (CHO:PRO). Throw in a salad on the side of various mixed greens for additional nutrient density. The traditional fish and chips without the sluggish after-meal blood sugar drop.
Prep time is 5 minutes and cooking time is 30 minutes.
Here's how to make them:
- 1 medium celery root
- 2 tablespoons avocado oil
- 5 fresh rosemary sprigs (or dried rosemary about 1-2 tablespoons)
- sea salt
Preheat oven to 450 degrees. Wash any dirt off the celery root then peel the outer skin with a vegetable peeler until you reveal the white flesh. Cut up the celery root into french fry-like size. In a large plastic baggie add celery root pieces, oil, salt, pepper, rosemary and shake until all are mixed. Spread the pieces on a large piece of parchment paper and bake for approximately 30 minutes.
Pair with your protein of choice.