I’m glad I made it through the night to deliver this blog post to you. It was a beautiful night, and then all of a sudden…BLACK. It started pouring, lightening, thundering, hailing, and then the winds picked up. The trees were falling; I had to put my superhero cape on, and run outside to save my car. I always park in the garage, but for some reason I didn’t. I just bought a brand new car, and with my luck, a tree WOULD fall on it. I could hear the big pine treats cracking and I knew I had to move it! As soon as I moved it up closer to the house, the tree fell. I couldn’t move it into the garage because the electricity was out. The electricity was out until 2 am. That meant no air, no light, no t.v., no internet, no charging the phone, so I just went to bed to put me out of the misery. (I know things could be worse) I ended up sleeping on the floor because it was so hot, and it was the only cool place to lay. With 100 degree days, losing air was not ideal! As soon as I heard the power kick on, I hopped up and did the happy dance.
Right before the madness went down, I whipped up a delicious dinner. Ever since making celeriac in my blue apron dish, I’ve been hooked. They could seriously pass as potatoes. I had been trying to find them at the grocery store, but had no luck. As I was walking through Harris Teeter last night, I found one! They were right next to the beets. I was going to grill up chicken for the top of my salad, but when I saw the celery root, I decided to cook it up instead.
There are half the carbs, half the calories, double the fiber, and half the sugar in a cup of celeriac vs. a cup of diced potatoes. Celery root contains calcium, magnesium, vitamin b-6, vitamin c, and iron. As an anemic, it’s great source of iron for me.
Cooking up the celery root is simple. It’s an ugly looking thing, but after cleaning it off and chopping it up, it looks and tastes totally normal.
You will need: 1 celery root, 3 tablespoons chopped red onion, 4 tablespoons olive oil (or any type of frying oil you’d like), 1/2 tablespoon garlic powder, sea salt, and black pepper.
1. Rinse the celery root, cut off the stems and slice it in half. Microwave (or boil) for 2 minutes. It’s very tough to cut, so this simplifies it. You will smell a heaping whiff of celery, but no worries! I’m not a huge celery fan, unless it’s covered in restaurant style ranch or peanut butter. After cooking up the celery root, all the celery flavor disappears.
2. Cut off the ugly outsides of the root, toss in the trash, and cut dice up the white part of the root. They should look like little potato dices.
3. Heat a frying pan on high with the olive oil.
4. Add onion, diced celery root, garlic powder, pinches of salt, and pepper into the pan.
5. Keep cooking until golden brown and crispy edges. (about 15-20 mins) After the celery root was crisp and cooked, I let it sit in the hot pan with the heat turned off for an additional 6 minutes.
Taste the celeriac root and determine if it needs more salt, pepper, or garlic! Flavor it to your preference.
While the celery root is sitting in the pan, prepare the salad! In my salad, I had avocado slices, roma tomatoes, red onion, whole wheat croutons, grilled green bell pepper, and sesame ginger vinaigrette mixed in. I use the Simply dressed brand.
Toss the celery root on top and enjoy! The celery root could have passed as potatoes, and I can’t wait to try them in breakfast hash, or potato salad!