Celery root (celeriac) should be wrapped in plastic, stored in the refrigerator, and used within a week.
Celeriac is a good source of Dietary Fiber, Vitamin B6, Magnesium, Potassium and Manganese, and a very good source of Vitamin C and Phosphorus.
- Celeriac must be scrubbed, trimmed at the top and bottom, quartered, and then peeled before eating.
- Avoid overcooking celery root as it will go quickly from firm to mushy.
- Celery root (celeriac) can be treated like turnips and rutabagas – grate, shred, or julienne and serve with salads, slaws, and your vegetable platters.
- Before using celeriac, peel and soak it briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.
Information from Siskiyou Cooperative