Celeriac: AKA Celery Root

It doesn't look like much, but this root vegetable is delicious, nutritious and low carb.

Celeriac (Celery Root)

It isn't actually the root of what we know as celery, but another related variety, Sometimes it's called knob celery to distinguish it. Like potatoes, this vegetable can be stored for quite a long time.

How do I cook it?
This vegetable makes a great substitute for potato and is much lower on the glycemic index. It works great in curries, stews, hash browns, mashes, and prepared roasted in the oven.

Celery Root Mock Mash Potatoes

A warm, creamy and low-carb alternative to mashed potatoes.

Ingredients

• 2 cups celery root, peeled and diced 
• 3/4 cups water or chicken broth
• 1 tsp garlic granules
• 3/4 tsp salt (or to taste) 
• pepper to taste  
• paprika to taste
• 2 Tbsp olive oil

Directions

1. Peel and chop the celery root small. 
2. Place in pot with water and simmer until celery root is soft.
3. Add the roasted celery root to a food processor. Pulse a few times. With the food processor on, drizzle in the oil.      
4. The mixture should be creamy, velvety and warm.  
5. Serve immediately.  Serves 4 - 5 (depending on serving size). 
6. Top with optional paprika. 

Adapted from The Tasty Alternative blog

Apple Cider Vinegar Marinades

Here are some simple marinades that use apple cider vinegar.

Simple Apple Cider Vinegar Marinade

• Apple Cider Vinegar
• Sea Salt
• Onion powder
• Garlic, crushed or powdered
• Favorite Herbs, dried
• Pepper
• Boneless, skinless chicken breasts

Directions: This great marinade for chicken works best with boneless, skinless chicken breasts. Cut your chicken breasts into fourths. Place chicken into a zipper lock plastic bag and add apple cider vinegar until the chicken is 3/4 covered. Add salt, pepper, onion powder, garlic and herbs in proportion to how much chicken you are marinating. Ratio should be roughly 1:1:3 onion:garlic:herbs. Seal the plastic bag and shake until well coated. Allow the chicken to marinate in the fridge for 20 minutes.

Steak Marinade

• 1/4 cup apple cider vinegar
• 2 tsp low-sodium soy sauce
• 1/2 tsp stevia
• 1 (approximately 3/4 pound) rib-eye steak
• Salt and pepper
• Olive oil

Directions: Removing any excess fat from your steak. Combine the cider, soy sauce, and sugar in a large zip-lock plastic bag.  Add the steak and place in the refrigerator for at least 45 minutes and up to two hours. Once you've removed your steak, you can use your remaining marinade for a light sauce by bringing it to a boil in a small pan and simmering for about 5 minutes.

Citrus and Mustard Chicken Marinade

• 6 Tbsp olive oil
• 1/4 cup apple cider vinegar
• 1 1/2 Tbsp lime juice
• stevia, to taste
• 3 Tbsp yellow mustard
• 3 cloves of garlic, minced
• 1 1/2 tsp salt
• 6 chicken breasts

Directions: Place all of the above ingredients except the chicken in a gallon sized freezer bag or 9 x 13 baking dish. Mix together and add chicken. Seal the bag or cover the baking dish and refrigerate for at least 3 hours, all day would be best.  Turn the chicken at least once during this process.  Grill chicken and enjoy!

Tangy Chicken Marinade

• 2 garlic cloves, pressed
• 1/4 tsp paprika
• 1/8 tsp fresh ground black pepper
• 1/3 cup low sodium soy sauce
• 1/3 cup apple cider vinegar
• 16 boneless skinless chicken tenderloins

Directions:
In a large bowl, combine garlic, paprika, black pepper, soy sauce, and apple cider vinegar. Add chicken, cover and marinate overnight. Grill chicken and serve with cauliflower rice, over a salad, or with fajita fixings.

Luck of the Irish Green Shake

A simple tasty treat for St. Patrick's Day.

Ingredients:

• Vanilla Ready Made or Vanilla Drink Mix (prepared)
• Ice Cubes
• Green Food Dye
• Mint Extract
• Fresh Mint Leaves

Directions:

1. Blend the Vanilla drink and ice with a few drops of the dye and extract.
2. Garnish with fresh mint.

If you're in the mood for more Irish fare, try our low carb Irish Stew recipe. You can also dress up your St. Patrick's Day meals with wonderful green veggies like spinach, kale and broccoli.

Irish Stew with Celeriac

A Phase I friendly Irish Stew just in time for St. Patrick's Day!

Ingredients

• 2 lbs beef, cut for stew into 1-inch chunks
• 2 cups celery root, peeled and cut into 1/2-inch pieces
• 2 cups cabbage, shredded
• 2 cups turnip, peeled and cut into 1/2-inch pieces
• 2 cup stalks of celery, cut into 1/2-inch pieces
• 8  ounces beef or chicken broth
• 1 can (8 ounces)  tomato sauce
• 2 tsp chopped fresh thyme
• 1 bay leaf
• 1 tsp sea salt
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/4 cup fresh parsley leaves (chopped just before serving)

Directions

1. In a 6-quart crock pot, combine the meat, celery root, cabbage, turnip, celery,  broth, and all seasonings, except parsley.
2. Stir well, cover, and cook on low about 7 to 8 hours, until meat is fork tender.
3. Just before serving, sprinkle on the fresh parsley to brighten the flavor

Roast Curried Celery Root

This curried vegetable recipe is a warm savoury side dish, perfect for the cold weather.

Ingredients

• 2 cup celery root, cubed
• 1 tlsp grapeseed oil
• 1 tsp ground tumeric
• 1 tsp curry powder
• 1 tsp sea salt
• 1 tsp ground black pepper
• 2 tbsp fresh cilantro

Directions

1. Peel and cut celery root into 2 inch cubes.
2. Place in a saucepan with 3 inches of water. Cover bring to a boil then simmer for 5 minutes until just tender. Drain and set aside.
3. Heat oil in large non stick saute pan over medium heat. Saute the cumin, turmeric and curry powder for 1 minute. Add the celery root and saute until cooked. Toss with salt, pepper and cilantro.