salt diet then perhaps avoid having too
much of it, and certainly don't add salt to
it. Due to its starch and salt content, it can
be stored for several months (in the right
cold, dark situation up to 8 months). The
leaves and stems need to be used sooner
as a garnish to many dishes.
Although always available, celeriac is
best from September to April. To prepare
celeriac, top and tail the knobbly bulb
with a sharp knife, then either pare off
the rest of the skin with a knife or use a
peeler to get the skin off. It can be quite
tough and deep, so take care (BBC's
Good Food describes the skin as 'Rhino
tough'). If using raw, have a bowl of water
with lemon in it to put it in and avoid
discolouration. The Good Food site states
it takes 20 minutes to boil or 40 minutes
to roast if cut in large, rough chunks.
NUTRITION per 100g
(cooked): Cals 40, Carbs10g (of which
2g sugars), 1.5g of protein, a little bit of
dietary fibre, almost no fat, Manganese
8%, Phosphorous 16%, Potassium
8% Vitamin C 13%, Vitamin B-6 10%
and a whalloping 34% of Vitamin K
(percentages based on a recommended
daily intake for a 2,000 calorie diet).
Information from Wikipedia.
Basic celeriac remoulade (serves 10)
• 1 large celeriac, 1/2 sliced into matchsticks, 1/2 coarsely grated
• 150ml crème fraîche
• 4 tbsp mayonnaise
• 3 tbsp extra-virgin olive oil
• 2 tbsp Dijon mustard
• Juice of 1 lemon
• 4 tbsp chopped fresh flatleaf parsley
This creamy celeriac remoulade is quick and easy to make and a great alternative to
coleslaw. In a medium bowl, mix all the ingredients until well combined. Taste, season
and serve. Carbs 3g per serving (if 10 servings), 150 cals, 4g fibre, 2g protein.