Why do chefs use celeriac?

Because celeriac is actually pretty special. Raw, celeriac has fantastic crunch and a super nutty, celery-like flavour that makes it perfect for salads and slaws.

What does celeriac taste off?

What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked . If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.

What is celeriac called in america?

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Is celeriac healthier than potato?

Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake . According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.

Is celeriac a laxative?

It can be served as an aperitif, and has diuretic, laxative , anti-rheumatic and tonic effects. Celeriac juice helps ulcers and injuries to heal when applied directly as a compress.

Is celeriac good or bad for you?

What are the health benefits? Celeriac is a source of potassium, which helps keep our blood pressure healthy . It's also a source of folate, which we need to make the red blood cells that transport oxygen around our body.

What pairs well with celeriac?

Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken . Nuts: Celeriac can be paired with nuts such as hazelnuts, almonds and walnuts for added texture and flavour.

What does celeriac taste like compared to celery?

Though their flavors are similar, celery and celeriac are not interchangeable . Celeriac is much nuttier and earthier than celery stalks. It also has a much lower water content ratio. This gives it a dense, potato-like texture and consistency, making it perfect for purees, mashing, and roasting.

What are the benefits of celeriac?

Rich in antioxidants and nutrients, it offers impressive health benefits, such as improved digestion, bone and heart health, as well as possible anticancer effects. You can enjoy celeriac raw or cooked as a healthier, lower-carb alternative to potatoes and other root vegetables.

Is celeriac stronger than celery?

The short answer is no. Celery and celeriac are basically the same plant, Apium graveolens, with celeriac being a variety cultivated for its root rather than for its stalks (var. rapaceum). They both have the taste of celery, although many people find celeriac to be earthier and more intense .

What is good about celeriac?

Celeriac contains several nutrients, including vitamins C and K, calcium, phosphorus, and potassium. Celeriac is high in fiber, which may improve digestive and heart health . Celeriac can be enjoyed both raw and cooked. Try adding cooked celeriac to your favorite soups, stews, or sauces.

Spicy Beans with Mashed Celeriac | Tried and True Recipes (2024)

30 Minute Recipe
Dinner
Easy
Fast
Healthy
Recipes
Vegetarian

by Kylie PerrottiPosted on January 3, 2021November 11, 2021

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Of all the celeriac recipes out there, this spicy beans with mashed celeriac is one of my absolute favorites.

Spicy Beans with Mashed Celeriac | Tried and True Recipes (1)

It always amazes me what you can do with a simple can of beans (or a bag of dried beans) and a handful of spices! But for ease of use, a can of beans is like no other. They’re usually 50 or 60 cents a can. One can is typically enough to comfortably feed four when accompanied with something else. Pair them with the mashed celeriac like we did in this recipe!

If you’ve been ready my blog for any amount of time, you know I’m a big fan of the brothy beans and this spicy bean recipe is just as delicious as my other bean recipes. The key to this recipe? Sauté the spices–smoked paprika, chili powder, white pepper, and cayenne powder–in oil to bloom them a touch and then add the broth.

Spicy Beans with Mashed Celeriac | Tried and True Recipes (2)

How to Make Spicy Beans with Mashed Celeriac:

This recipe, like many of my other brothy bean recipes, is a breeze to make. First, sauté shallots until golden-brown in a little extra virgin olive oil. Add the spices and sauté them briefly to open them up. You only need to sauté them very briefly, about 30 seconds, so make sure you have your stock ready to toss in shortly after they hit the oil.

After you’ve added the stock, add the beans and bring to a boil. Add the brown sugar and then reduce heat and simmer for about 20-30 minutes.

While the beans are simmering, cook your mash. Boil peeled and cubed celeriac and Yukon gold potatoes until fork-tender. Drain and mash with milk, cream, and a little butter and add a sprinkle of salt, white pepper, and garlic powder.

That’s all there is to it. The end result is a sweet. smoky, brothy beans piled high on a deliciously fragrant celeriac mash. The flavor combination is divine.

Looking for more vegetarian recipes? Check my archives!

Equipment

Wide pot
Medium pot
Immersion blender or potato masher

Ingredients

Spicy Beans:

1 tablespoon neutral oil for frying
2 shallots peeled and sliced into wedges
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon sweet paprika
1 teaspoon cayenne powder or crushed red pepper more or less, to taste
½ teaspoon ground white pepper
4 cups vegetable stock
1 tablespoon brown sugar or maple syrup
15 ounce can great northern beans or cannellini, navy, or chickpeas; drained and rinsed
Salt to taste
2 scallions minced, white and green parts separated

Mashed Celeriac:

2 pound celery root peeled and cubed
4 Yukon gold potatoes peeled and cubed
¾ teaspoon salt plus more, to taste
1 teaspoon garlic powder
½ teaspoon white pepper
¾ cup whole milk
¼ cup heavy cream optional
2 tablespoons butter optional

Instructions

Sauté the Shallots:

Heat the oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, stirring occasionally, until golden brown.

Bloom the Spices:

Turn the heat to medium low and add the smoked paprika, chili powder, sweet paprika, cayenne powder, and white pepper and toss to coat the shallots in the spices. Cook only 30 seconds until the spices become fragrant.

Simmer the Beans:

Immediately pour in the vegetable stock and bring to a boil. Add the brown sugar and the beans and reduce heat to low. Simmer for 30 minutes, seasoning to your preference as the beans cook.

Cook the Mashed Celeriac:

Cover the potatoes and celeriac with water in a medium pot and add with 1 teaspoon salt. Bring to a boil and cook for 20-30 minutes until fork tender. Drain.
Return the cooked potatoes and celeriac to the pot over low heat. Add the garlic powder, white pepper, and milk and use an immersion blender to puree until desired texture is reached. If a more decadent mash is desired, add cream and butter. Add more milk, as necessary, to reached desired consistency. Taste and season with salt. Keep warm.

Finish the Beans:

Right before serving, stir the white parts of the scallions into the beans and cook for 3-4 minutes more. Taste and season once more to your preferences. Turn off the heat.

To Serve:

Spoon the mashed celeriac into shallow bowls and flatten it with the back of a spoon. Ladle the beans on top and garnish with more scallions. Enjoy!

Nutrition

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