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The first thing I think when I see a celeriac root is… only the love of mother could find beauty such a thing. It is truly the beauty from the beast. Celeriac or root celery is a closely related variety to the common leaf celery, grown for its knobby underground root. Root celery is a popular winter-season root vegetable. It has a coarse, knobby, outer surface with small rootlets. While inside, smooth white flesh with a celery-like flavor.
Today, I decided to use celeriac root as my noodle in this soup recipe. There are many wonderful reasons why… It is very low in calories, 100 g of root contains just 42 calories! For this reason alone, it can lure a person to try this veggie out. But its smooth flesh also has some health benefiting plant-nutrients, minerals, vitamins, and dietary fiber. As in carrots and other members of Apiaceae family, celeriac too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol.
Several research studies from scientists at University of Newcastle at Tyne found that these compounds have an anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukemia. Celeriac is very a good source of vitamin K which can help increase bone mass by promoting osteotrophic activity in the bones. Research studies suggest that it also has established role in Alzheimer’s disease patients by limiting neuronal damage in the brain.
Feeling a little puffy around the edges? Celeriac is a very effective diuretic. The sodium content in celeriac helps in eliminating the excess acids and water from the body. Therefore, it reduces stiffness and loosens the musculoskeletal system.
Ok, so by now, you may be ready to hit the ground running to your nearest grocer to pick one of these gems up! They are common in most stores, so I don’t think you will have any issues finding one. But once you find them, how to select the right one? Buy medium-size tubers measuring about 3-4 inches in diameter. Look for smooth, even surface at roots, indicating that they are easy to peel and have a subtle flavor. Avoid large, over-matured roots and roots with surface cracks. Once at home, store celeriac as you would turnips and carrots. It has very a good shelf life quality and keeps well for 3-4 months if stored between 0°C and 5°C and not allowed to dry out. So keep it in a plastic bag inside the vegetable compartment of the refrigerator. Do not keep in the deep freezer.
I know many of my readers are not 100% raw. This soup can be eaten raw or slightly cooked. Both my husband and I enjoyed it raw. I had a friend taste test it and he liked it raw too. I left the pot in the dehydrator overnight set at 95 degrees. It was nice and warm but the noodles were still crunchy. You can also heat this on the stove to help soften the noodles but keep in mind that it won’t be raw. It’s all up to you.
Combine in blender:
Hand mix in:
Photo Above ~ Peel the root with a knife and/or potato peeler. I used both.
Photo Above ~ Oodles of noodles! Before placing them in the soup pot, I gave them a
rough chop. I did this only because those noodles can be VERY long and hard to eat, but
then that can add a lot of extra fun to the whole experience as well.
Ok, so I have a twisted sense of humor… lol I just couldn’t resist. I mean really, would
you reach for this can of soup off of the grocery shelf with a picture like that on the can?!
It looks like some kind of ration up out of a bomb shelter.