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Celery root also known as celeriac root, is available year round, but is most popular during the winter months. Freshly harvested celery root is sometimes sold with the stalks and leaves still attached. If you are lucky enough to find these, snatch them up! They tend to be more tender and easier to peel. Be sure to cut off the green stems once home and store them separately – both the root and the celery will last longer when stored that way.
When selecting celery root in the store, look for firm, heavy roots that are compact and brown in color. Stay away from those with a greenish tinge. Once you have found the perfect celeriac root and bring it home, it is time to unlock the flavor. I know it looks scary but remember you are bigger than it is. (my dad always said that when I screamed “ Dad, SPIDER!” With your courage in one hand, and a good sharp knife in the other, it is time to tackle the task set before you.
Start by sawing off the gnarly roots and whiskered patches, under your breath chant to yourself, “Steady on, it’s only a plant.” Once you have worked through the gnarled lumps, bumps crevasses, and pits, you should end up with an odd-shaped, creamy off-white marbled surface, celeriac root in your hand. If you find yourself with something that looks like a cue ball, chances are you’ve gone too far. :)
After peeling and before spiralizing the celeriac root, soak it briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.
Raw celery root can have an intense flavor and dominate other ingredients, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples.
- Be sure to pick fresh and firm celeriac roots. This will ensure that you get the best tasting noodles possible.
- Wash and peel the root, making sure to remove all whiskery parts, nubs and thick skin.
- Place the unit on the countertop and press down on the spiralizer to engage the suction cups and secure.
- Insert the blade cartridge you’d like to use, make sure that it clicks into place.
- Cut flat ends on each end of the root.
- Place the center of the root onto the cylinder part of the blade and press the teeth of the handle into the other side of it.
- Take hold of the handle on the bottom (the horizontal one) with one hand and then spin the handle with the teeth to spiralize. Press steady with forward pressure, using the handle that you’re gripping, for best results.
- Before dressing up the noodles, take a scissors when you’re done spiralizing and cut the noodles into manageable sized pieces. Just grab a bunch of noodles and roughly snip. Or enjoy that never ending noodle!
- You can make noodles in advance, they should keep for 5-7 days in the fridge, without sauce.
To clean the spiralizer:
- Purchase an inexpensive handled brush for cleaning the blade parts and hard to reach parts on the unit. This will save your fingers and prevent nicks from happening on the blades, keeping them nice and sharp.
- Be sure to quickly rinse the unit after creating noodles. The juices from certain root veggies can stain the unit.
- Dry the blades well before putting them away.
Tools used to create noodles:
GEFU Spiralfix Spiral Slicer 13410 $49.95
- Can be used in the left or right hand.
- 4 different widths of cut for creative recipes: Spiral cut across the entire width of the material, 3 mm, 6 mm or 12 mm wide adjustable via adjusting wheel
- Folding lid for easy filling
- Detachable non-slip holding container for safe standing
- Material: stainless steel, ABS plastic, SAN
- Splash-guard lid with drive unit detachable for easy cleaning. Dishwasher-safe
World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer: Approx. $29
- This slicer comes with 3 different blades which give you 3 complete different textures and shapes.
- This is the one used in the photo above.
Joyce Chen Saladacco Spiral Slicer: Approx. $25
- This is another type of spiral slicer that gives you some different options, such as angel hair thickness.
Potato Peeler: Approx. $8
- Wash and peel the outer skin off of the veggie.
- Hold the veggie at one end and in a long stroke motion, run the peeler from top to bottom.
- Rotate the veggie in a circular motion and continue peeling until you reach the seeded core (if there is one). Stop once you reach this. Don’t throw it away, use it in a smoothie or salad.