I’ve just added two new recipes to the Recipes section on Your Instinct:
Celeriac – one of the most underrated vegetables, perhaps just misunderstood… As the winter this year is extremely and unusually long, I’m sure a lot of us is still using the supplies from last year.
This versatile vegetable can be stored for around 5 months. Underneath the spiny roots and perhaps not the most attractive skin there is a soft, velvety flesh that, when mashed, has the creaminess of potato with the added subtle flavour of celery. Celeriac can be eaten roasted, cooked or raw and can replace parsnips in almost any recipe.
To prepare celeriac you don’t have to peel the skin off really thickly, unless eating raw in a salad. It’s always best to pop the chunks in some cold salted water to prevent discolouring.
Similar to carrot (and other members of Apiaceae family vegetables), celeriac contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol. These compounds are believed to have anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukemia (ALL).
– Celeriac is a very good source of Vitamin K which helps increase bone mass by promoting osteotrophic activity in the bones, but also has established role in Alzheimer’s disease control by limiting neuronal damage in the brain.
– The root is also rich in some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Phosphorus is required for cell metabolism, buffer system, bone and teeth. Copper helps restore immunity, prevents anemia, and is required for bone metabolism.
– Furthermore, it contains some of the valuable B-complex vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin, as well as moderate amounts of vitamin C.