- We grow a couple of varieties of celery and share it in the CSA in the late fall and throughout the winter months.
- Turkey Pot Pie
- Gingered Parsnip Bisque
- Turkey Breast & Delicata Squash Stuffed with Apple Cornbread Dressing
Celery root (celeriac) should be wrapped in plastic, stored in the refrigerator, and used within a week.
Celeriac is a good source of Dietary Fiber, Vitamin B6, Magnesium, Potassium and Manganese, and a very good source of Vitamin C and Phosphorus.
- Celeriac must be scrubbed, trimmed at the top and bottom, quartered, and then peeled before eating.
- Be sure to discard any spongy parts.
- Avoid overcooking celery root as it will go quickly from firm to mushy.
- Celery root (celeriac) can be treated like turnips and rutabagas - grate, shred, or julienne and serve with salads, slaws, and your vegetable platters.
- Add cooked, quartered, celery roots in soups and stews add excellent flavor.
- Use celery root in your stuffing for a more complex taste and texture.
- Before using celeriac, peel and soak it briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.