It’s not pretty but it sure is healthy… so let’s get to the root of it. Celery Root that is.
Also known as celeriac, this winter-friendly root (I’m talking to you, Southern Hemisphere) is a low-cal, high-volume veggie you need to start cooking with now.
It’s packed with bone-strengthening vitamin K (some new research even suggests the big K may limit neuronal damage in the brain of Alzheimer's disease patients), blood-friendly iron and disease-fighting vitamin C.
And (like its root pals, the parsnip and carrot) it hosts anti-cancer qualities thanks to its fibrous being and many poly-acetylene anti-oxidants such as falcarinol,falcarindiol, panaxydiol, and methyl-falcarindiol which research scientists at the University of Newcastle at Tyne found possess anti-cancer properties.
Fact: The Euros have been cooking with this root vegetable, that tastes a bit like a mix of parsley and celery, since ancient times: It’s mentioned in Homer’s Odyssey as selinon.
Roasted Celery Root Chips
Heat your oven to between 180 C or 350 F
Slice the root in half and then into quarters and keep cutting until you have thinly sliced portions
Coat in olive oil – or coconut oil with a little chilli oil to add bite
Sprinkle with sea salt
Roast in a pan (lined with baking paper) until chips are a deep golden brown – don’t let them get too dark though.
Cool and snack!
Tip: buy this this ugly brown betty organic – unfortch it’s on the high pesticide list