I have always seen my mom use celery root in soups but lets be honest, every time I walk by this veggie in the store it doesn't really scream 'I'm beautiful, eat me.'
Well yesterday I broke my prejudice and stopped judging a book by its cover.
I decided to add this little root to my lentil soup which also has carrots, turmeric, red potatoes, and yams.
I have to say I am impressed by the taste. The celery root adds a bit of a pungent kick that blends well with all the other root veggies.
In addition to the taste it seems that this wrangled up root has a nutrient punch as well:
- Its low in starch compared to other roots
- High in Vitamin K, Phosphorus, Potassium, Fiber, Vitamin B6, Magnesium and Manganese
- Helps to eliminate water retention
Next time you make a warming soup (I know its Spring but San Diego is still chilly) explore adding a slice or two of this often ignored root.