I keep trying new things as I endeavor to maximize nutrient intake from a variety of allowed sources. Today I cut into a celeriac, also known as celery root, that I had been overlooking for a while in the fridge. I didn’t have a specific recipe in mind for it, so I grated it in the food processor and added it to some carrots which we sprinkled over paleo tacos–pastured ground beef and onions served on shells of romaine lettuce. The consensus was that the celeriac root did not have a distinctive flavor served this way. I think next time I will avoid leaving it in the fridge so long and look for a recipe that will show it off it’s hearty side.
Celeriac is a good source of Vitamin B6, Magnesium and Manganese, and a very good source of Vitamin C, Vitamin K, Phosphorus and Potassium.