You’ve probably walked by it a hundred times in the grocery store without taking any notice of it. Or if you did notice it, you probably asked yourself, “why does that vegetable have hair?”.
Celeriac is unusual looking, yes. It is also delicious to eat and versatile to use. Best of all (for anyone reading this) it is low-FODMAP. It happens to be one of my favourite low-FODMAP ingredients.
Celeriac is a great low-FODMAP vegetable because it can be eaten raw or cooked.
Some recipes will have you cook celeriac with its skin still on. I don’t recommend this, as dirt can, and most often does, get caught in the many folds of the outer skin. Instead, peel your celeriac. Take off about a quarter inch of the outer layer. This seems like a lot, and is unnecessary if you don’t mind the occasional crunch of sand or dirt.
Raw celeriac is great chopped, spiralized or shredded in salads. The traditional French way to eat celeriac raw is in a remoulade, which is a mayonnaise-based sauce. Check the label and make sure your mayonnaise is low-FODMAP (no “natural flavours” or “seasonings”).
Celeriac can also be roasted like potatoes with oil, salt and pepper. Better yet, a mixture of celeriac, potatoes and parsnips roasted with oil, salt, pepper and thyme.
Celeriac makes knock-out purees and soups. Unlike potatoes, it doesn’t gum up when blended.
One of my favourite ways to use celeriac is to swap it with some of the potatoes in a mashed potato recipe. They add a nice texture and subtle sweetness, which is especially desirable for low-FODMAP mashed potatoes that can’t have cream.
Hopefully you pick up a hairy celeriac the next time you’re stalking the produce section. It’s definitely an underrated vegetable and one of the tastier low-FODMAP ones out there.
Recipes with Celeriac:
- Celeriac and Potato Mash
- Roasted Celeriac, Carrot and Parsnip with Thyme
- Tangled Thai Salad