Celery Root – aka celeriac. Kind of an ugly root vegetable, no? Now it looks like a root veggie, but really has very little starch, which is interesting.
The tag on the celery root said “Mild aroma and flavor of celery and walnuts with a crisp texture.” Okay, we’ll see.
First, I peeled it, which was a bit of a pain because it isn’t smooth.
The smell was fresh and almost sweet. I decided to try a nibble raw. Please don’t laugh at my face, I was scared. I really don’t like celery, to be truthful.
(goodness, my freckles have popped out big time with the biking!)
It was fairly bland, kind of like celery and a little sweet. No walnut flavor to me. Okay, not bad.
For this, I loosely followed a recipe online to cook it. Cubed the celery root, then tossed with some macadamia nut oil, salt, pepper and crushed dried rosemary. I roasted this at 400 for about 20 minutes, then threw some baby carrots in there and cooked for another 20 minutes.
It actually looks good. It looks like a potato.
The verdict? Ewwww!! I hated it. The celery flavor became very concentrated and strong. I don’t like celery – what was I thinking? It had sort of the texture of a potato, but a little more chewy.
I wish it tasted like nuts, but I didn’t get that at all. Definite miss for me on this one. Maybe prepared a different way I might like it, but not purchasing this again. I will be picking out the carrots and saving those and tossing the celery root.