Суп из корня сельдерея — рецепт с фото очень вкусный

 Вступление.

Здравствуйте, уважаемые читатели и подписчики моего блога! С вами снова я, Никита Сергеев. Сейчас я покажу вам как готовить суп из корня сельдерея. Готовится он быстро, просто, и является некалорийным блюдом! Сельдерей вообще очень полезный… особенно мужчинам. Так же этот рецепт подойдет тем, кто сидит на диете и желает похудеть. Попробуйте сами приготовить и убедитесь в этом сами. И так приступим.

Ингредиенты:

• Корень сельдерея — ½ головки
• Морковь- 1-2 шт.
• Лук — 1 шт.
• Картошка — 3-4 шт.
• Петрушка — 1 пучок.
• Капуста — 300 г.
• Бульонные кубики — 3-4 шт.
• Специи, соль, перец  — на ваш вкус.

Как готовить.

1. Сначала подготовим овощи для нашего супа. Порежем кубиками лук, морковку, корень сельдерея, картошку и соломкой капусту.
2. В глубокую сковороду или сотейник положим нарезанные лук, морковку и корень сельдерея.
3. Добавим нарезанную петрушку, немного воды, накроем крышкой и поставим на огонь тушиться минут 10.
4. Затем  добавим в сковороду порезанную соломкой капусту, перемешаем и оставим тушиться все вместе ещё на 20 минут.
5. Тем временем нальём в пустую кастрюлю 2 л холодной воды. Поставим её на плиту и положим туда нарезанную картошку и оставим  вариться.
6. Когда вода в кастрюле закипит выложим туда всё содержимое сковородки  и будем варить ещё четверть часа.
7. Затем добавим бульонные кубики и специи по вкусу и будем варить ещё 5 минут. Особый аромат, цвет и вкус нашему блюду придадут: красный перец, кориандр молотый, хмели-сунели и куркума.
   

   Солить наш супчик надо только после добавления бульонных кубиков так как они тоже содержат в себе соль.

8. Вот собственно и всё! Через 5 минут суп готов! Приятного вам аппетита!

P.S.Вместо корня с таким же успехом можно положить стебли или листочки сельдерея.

Заключение.

Надеюсь этот рецепт с фото вам понравился и не вызвал у вас никаких затруднений в приготовлении.  И у вас получился очень вкусный суп из корня сельдерея, который с удовольствием одобрили все члены вашей семьи.

На этом я буду прощаться с вами. Не забывайте подписываться на мой блог, оставлять свои комментарии и задавать вопросы, если вам что то непонятно. До новых встреч! Всего вам доброго! Пока-пока!

С уважением Никита Сергеев

В завершение возможно вам будет интересно посмотреть ещё вот это видео:

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Суп из сельдерея: рецепты приготовления

Суп-пюре из корня сельдерея со сливками	· 0,5 головки репчатого лука; · 0,5 корня сельдерея; · 0,6 л куриного бульона; · 60 мл сливок; · соль, перец, масло оливок по вкусу.	1. Луковицу порезать, пожарить в кастрюле на оливковом масле до прозрачности. 2. Корень порезать, добавить к луку. Залить овощи бульоном, томить на медленном огне 15 минут до готовности корня. 3. Влить сливки, дождаться закипания. 4. Взбить погружным блендером до состояния крема. Добавить соль и перец.
Суп из тыквы с сельдереем	· 0,3 кг тыквы; · 150 г корня сельдерея; · 150 г моркови; · ч. л. имбиря; · головка обычного лука; · зубчик чеснока; · один зеленый перец; · масло оливок.	1. Морковь и тыкву почистить, порезать кубиками. Сложить в кастрюльку, влить воду. Посолить, поставить вариться до мягкого состояния. 2. Почистить, нашинковать, обжарить за золотистого цвета чеснок, корневище и лук. 3. Обжарку добавить в кастрюлю к овощам. Туда же отправить тертый имбирь. Добавить перец с солью. 4. Измельчить суп погружным блендером.
Грибной суп с сельдереем и курицей	· 250 г куриного филе; · 150 г шампиньонов; · 100 г корня сельдерея; · 3 картофелины; · пара головок лука; · морковь; · 3 ст. л. сметаны; · соль и перец по вкусу.	1. В кастрюльку сложить курицу, одну головку лука, корневище и лаврушку. Влить пару литров воды, поставить вариться до готовности мяса. 2. Мясо извлечь, охладить, порезать на кусочки, после чего отправить обратно в кастрюлю. Лук и корень из бульона больше не пригодятся. 3. Погрузить в бульон порезанный кубиками картофель. 4. Обжарить вместе на масле тертую морковь, измельченные лук и шампиньоны. После обжарки потушить под закрытой крышкой 5 минут. После чего добавить обжарку в суп. 5. Ввести сметану в суп, перемешать и дать бульону закипеть.
Сырный суп с сельдереем	· 250 г стеблей сельдерея; · головка репчатого лука; · 3 картофелины; · 2 ст. л. масла оливок; · 2 ст. л. муки; · желток; · 100 г сыра; · 0,5 ст. сливок; · 2 ст. л. лимонного сока; · 20 г зелени; · соль и перец по вкусу.	1. Очистить, потереть на терке стебли. Мелко порубить лук. 2. Цельный картофель сварить до полуготовности и порезать на кубики. 3. Лук прожарить до золотистости, добавить измельченные стебли и муку. Перемешать и продолжать жарить еще пять минут. 4. Залить бульоном и дождаться закипания. Запустить картофель и проварить еще пять минут. 5. Измельчить суп блендером, влить сливки, ввести растертый желток, еще раз вскипятить.
Суп из чечевицы с сельдереем	· 0,4 кг консервированной чечевицы; · 2 стебля сельдерея; · 0,3 кг фарша; · по 1 шт. лук и морковь; · 2 ст. л. том. пасты; · 3 картофелины; · ч. л. перца чили; · базилик, соль, перец по вкусу.	1. В течение 10 минут обжарить фарш. 2. Лук, стебельки, морковь и перец чили измельчить. Обжарить семь минут. 3. Картофель порезать кубиками, сложить в кастрюльку, залить водой или бульоном и отправить вариться. 4. Фарш смешать с овощами, томить пять минут. Погрузить к картофелю. 5. Чечевицу (без рассола) добавить в суп, перемешать. Немного потомить.
Суп с сельдереем и красной рыбой	· 1 кг красной рыбы; · по 30 г моркови и сельдерея; · пара зубчиков чеснока; · два картофеля; · пара луковиц; · помидор; · соль и перец по вкусу.	1. Рыбу разделать и мясо поставить вариться на слабый огонь, снимая пену. 2. Одну луковицу порубить, морковь порезать в виде соломки, сельдерей порубить кубиками. Немного крупных кусков моркови и сельдерея оставить для бульона. 3. Рубленую морковь, сельдерей и лук потушить на медленном огне до мягкого состояния. 4. Крупные кусочки овощей и вторую луковицу (целую) отправить в бульон к рыбе и продолжить варить полчаса. 5. Вареное филе порезать. Измельченный помидор погрузить к тушеным овощам, продолжить томить пару минут, после чего снять с плиты. 6. В бульон сложить кусочки рыбы, картофель, зажарку. Добавить пропущенный через пресс чеснок. 7. Дождаться, когда суп закипит.
Луковый суп с сельдереем	· черешок сельдерея; · пара луковиц; · зубчик чеснока; · 2 ст. л. сливочного масла; · ст. л. муки; · 0,9 л бульона куриного; · лаврушка, соль и перец по вкусу.	1. Чеснок мелко порубить, лук и черешки порезать. 2. В кастрюльке прожарить на масле лук до его мягкости, ввести чеснок и черешки, тушить пять минут. Засыпать муку и перемешать. 3. Влить бульон, посолить, поперчить, добавить лаврушку. Дождаться закипания, сбавить огонь и томить 15 минут.

90000 Carrot and Celery Root Soup • Salt & Lavender 90001 90002 Published 90003 October 17 2017 90004 / Updated 90003 September 1, 2018 90004/4 Comments 90007 90002 90009 This post may contain affiliate links. Please see my affiliate disclosure for more details. 90010 90007 90002 This vibrant vegetarian 90013 carrot and celery root soup 90014 is chock full of nutrients, has a wonderful sweet-savory flavor, and is easy to make. 90007 90002 90007 90002 Celery root (celeriac) seems to be an underrated and underused root vegetable.90007 90002 Its «hairy» exterior can be a little off-putting, but it’s actually really easy to work with (it’s what’s inside that counts) and adds a wonderful flavor to many dishes. 90007 90002 90007 90002 I chose celeriac for this winter root vegetable soup recipe because it cuts some of the sweetness of the carrots while imparting a pleasant celery-like flavor to the soup. 90007 90002 Cooking celeriac 90027 is not 90028 difficult, and I hope this recipe encourages you to try it if you do not already cook with it.🙂 90007 90002 90007 90002 If you’re wondering how to peel celery root, it’s also not difficult. I just cut the hairy exterior off with my chef’s knife, and it’s actually way quicker than peeling a potato, I’ve found. 90007 90002 Of course, you want to make sure you’re doing this very carefully, but I find this is the easiest way to get past the intimidating-looking outside. It looks similar to a parsnip once you’ve peeled it. 90007 90002 90007 90002 This easy celeriac soup recipe comes together fairly quickly, and most of the cooking time is hands-off.I’ve really enjoyed making soups this fall so far. I’ve been making more than I usually do, but when the mood strikes I go for it. I can not seem to get enough carrots these days, so here we are. 90007 90002 Hope you decide to try this vegetarian root vegetable soup! 90007 90002 90007 90002 Questions? Ask me in the comments below! 90007 90046 Carrot and Celery Root Soup 90047 90002 This vibrant vegetarian celery root and carrot soup is chock full of nutrients, has a wonderful sweet-savory flavor, and is easy to make.90007 90050 Ingredients 90051 90052 90053 6 large carrots peeled & cut into rounds 90054 90053 1 medium celery root peeled and diced 90054 90053 2 tablespoons butter 90054 90053 1 tablespoon olive oil 90054 90053 1/2 medium onion chopped 90054 90053 3-4 cloves garlic minced 90054 90053 4 dashes Italian seasoning 90054 90053 1 teaspoon paprika 90054 90053 4 cups vegetable broth 90054 90053 2 cups water 90054 90053 Salt & pepper to taste 90054 90075 90050 Instructions 90051 90078 90053 90002 Prep your carrots, celery root, and onion.Tip: to peel the celery root, I just (carefully) cut the rough exterior off with my chef’s knife. Cut the carrots and celery root into pieces that are roughly the same size so they cook at a similar rate. 90007 90054 90053 90002 In a large pot on medium-high heat, melt the butter and oil. Add the onion and sauté, stirring occasionally, for 5-7 minutes, or until it’s lightly browned. 90007 90054 90053 90002 Stir the garlic into the pot and cook for about 30 seconds, or until fragrant.90007 90054 90053 90002 Add the carrot, celery root, veg broth, water, Italian seasoning, and paprika to the pot. Increase heat to high until it starts to boil. Reduce heat to medium and cover the pot with the lid slightly ajar for 15-20 minutes or until the veggies are tender. 90007 90054 90053 90002 Blend in batches until you’ve got a smooth soup (I recommend letting the soup cool for at least 10 minutes first to do this more safely). Season with salt & pepper as needed. Serve immediately.Soup can be frozen for up to 3 months. 90007 90054 90099 90002 Want more orange-hued soups? Try my spicy sweet potato soup or my acorn squash and carrot soup. 90007 90002 I’d be happy if you tried my favorite Czech pork chop recipe, which also has carrots and celery root (and a delicious white wine sauce!). 🙂 90007.90000 Vegan Celery Root Soup 90001 90002 Some call it celeriac, I call it celery root (because I’m not that fancy), and no joke this ugly, gnarly root is one of my absolute favourite fall vegetables. Now it’s been said that celery will always be the last vegetable standing on a veggie platter, and it may be true, but please do not let your celery roots be the last veg standing in your fall veg collection. It’s just too good. 90003 90002 90005 90003 90002 When I first shared a photo of this root on Instagram, I was surprised by the number of people who actually did not know what it was.It was showing up in their CSA boxes, but they did not know what to do with it. 90003 90009 90010 In a soup 90011 90010 In place of or alongside potatoes in a mash 90011 90010 With other root veggies in a roasted veg medley 90011 90010 Sliced ​​thin and toasted or dehydrated like chips 90011 90010 Sliced ​​thin and roasted and used in a sandwich 90011 90020 90002 The celery root, as you may have guessed, is the root of celery. The celery stalks are harvested much earlier in the season.In the fall, when the stalks have become thinner, darker and wildly bitter to taste, is when you know the energy, power and flavour has moved down into the roots. Be sure to save the stalks, however. I would not recommend using them in a soup that you’ll be pureeing but you can definitely add them to veggie stock or bone broth. 90003 90002 Let’s move along and discuss this incredible soup. 90003 90002 90026 90003 90002 Once steamed, the celery root takes on a very soft and creamy texture.This is what makes it so good as a replacement to potatoes in a mash. You could even use celery root puree as a topping in The UnDiet Cookbook’s UnShepheard’s Pie (page 166). 90003 90002 To truly make the most of the fall harvest, this soup is one of those super local options where you can literally get all of the ingredients at your local farmer’s market or CSA box. 90003 90002 90033 90003 90002 There are just four base ingredients — celery root, apples, onion and sea salt. I added in a few more spices to round out the flavour.But it is actually that simple. This is a great soup to cook up and enjoy on a chilly fall day. This one can also easily be doubled for batch prepping. Freeze it in single portions in half liter mason jars (leaving about 2 inches at the top of the jar for expansion). 90003 90002 This soup will likely become a regular part of your delicious fall repertoire! 90003 90002 Vegan Celery Root Apple Soup 90003 90002 Rating 4.0 from 1 reviews 90003 90002 Prep time: 90044 10 Minutes 90045 90003 90002 Cook time: 90048 20 Minutes 90045 90003 90002 Total time: 90052 30 Minutes 90045 90003 90055 90009 90057 2 Tbsp coconut oil or ghee 90011 90057 1 white onion, coarsely chopped 90011 90057 2 tsp dried ginger root 90011 90057 2 tsp sage 90011 90057 1 tsp turmeric 90011 90057 1 celery root, cut into 1 inch pieces 90011 90057 2 apples, cut into 1 inch pieces 90011 90057 1 tsp sea salt (or more to taste) 90011 90057 4 cups of water 90011 90057 hot sauce to garnish 90011 90057 gluten-free croutons to garnish 90011 90020 90080 90081 Melt oil over medium heat, add onions and sauté until tranluscent, about 8 minutes.90011 90081 Stir in ginger, sage and turmeric. 90011 90081 Add celery root, apple, sea salt and water. Bring to a boil and then simmer on low for 20 minutes or until celery root is fork tender. 90011 90081 Using a handheld blender or a venting high speed blender, process until smooth. 90011 90081 Scoop into bowls, add a dash of hot sauce and sprinkle of croutons. 90011 90091 90002 3.3.3077 90003 90002 90003 .90000 How To Use Up Celery 90001 90002 Celery in the Market 90003 90002 90005 90006 Tuesday is the day for time-saving tips and techniques at CookingManager.Com. 90007 90008 90003 90002 90005 Celery 90008 is one of those vegetables that you can always find in your refrigerator- when it is too late. Delicious when fresh, if not stored properly it wilts quickly and loses flavor. And you have to buy a whole head, even if you are one person. Fortunately, celery is flexible and cooked or raw, adds flavor and vitamins to many different recipes.90003 90002 90005 Celery has grooves and leaves where dirt, sand and insects collect, and must be cleaned carefully. 90008 That’s another reason it often lies neglected in the vegetable bin. 90003 90002 Some experts say that you can store celery for up to a month, wrapping it in aluminum foil. But I find that with good planning, I can use up a fresh head of celery within a week. My methods will work for smaller families, but sometimes it’s best sense to share with a friend. 90003 90002 90005 Choose a celery head 90008 with green stalks and bright green leaves.Once leaves begin to lose color, they lose flavor. It should also feel heavy. Older celery weighs less because it has lost most of its moisture, and the stalks splay out. Examine some internal stalks for black, brown, soft spots, or holes from insect infestation. Do not confuse celery with 90005 celery root 90008 or 90005 celeriac 90008, a tasty but dirty knob-shaped vegetable. 90005 Celery seed 90008 is sold as a spice. 90003 90002 90005 Prepare fresh celery as soon as you can. 90008 Having cleaned and cut celery on hand increases the chance that you will use it.Celery dries out quickly, and washing will remove any insects that are also interested in your produce. 90003 90002 90005 Cut off and discard 90008 a thin layer from the bottom of the celery. Separate the stalks, working your way from the outside toward the smallest, palest stalks in the center. These are delicious fresh. 90003 90002 90005 Soak stalks in water for a few minutes to loosen the dirt. 90008 Then use a vegetable brush, paying attention to the ridges of the bottom of the stalks, and the base of the smaller branches at the time.Look for signs of insect infestation, like holes in the leaves or indentations on the inner curves of the stalks. Cut away the damaged part of the celery and look out for webbing or black spots in the rest of the celery. 90003 90002 90005 Once the celery is clean 90008, you can use it in your recipe. If you want to store it in the refrigerator, shake off as much water as you can from the stalks and leaves. then dry carefully by laying the stalks in a single layer on a towel on your counter or table.Celery leaves are dense and take a while to dry, so turn them over occasionally and replae with a dry towel if necessary. Keep the dry celery parts in a closed container, bag, or jar along with a cloth to soak up excess moisture. 90003 90002 90005 To freeze fresh celery for cooking, 90008 lay damp leaves or stalks next to each other, but not touching, on a flat cookie sheet. Place the cookie sheet uncovered into the freezer. After a few hours when the celery has frozen, put the pieces into a bag or container and keep in the freezer.When you are making a soup or stew, remove as much as you need. Even the green leaves will have the flavor of fresh. 90003 90002 90005 Here are more ideas for celery: 90008 90003 90054 90055 90005 Soups. 90008 Celery leaves add color, flavor, and vitamins to soup and is classic in chicken, lentil, split pea, vegetable, and almost any other kind. Add leaves and stalks in big chunks, chop and saute along with onions at the beginning of the recipe, or slice and add near the end. 90058 90055 90005 Raw.90008 Stuff stalks with peanut butter or soft cheese. Cut up stalks for salad. Waldorf salad contains apples, celery, walnuts and mayonnaise. 90058 90055 90005 Sauté 90008 chopped celery stalks and leaves along with onions for a start of just about any casserole. If you have extra, save the raw or cooked chopped vegetables in the refrigerator or freezer for As long as you are doing it, make extra that you can add to another recipe. Store in the refrigerator for a few days, or freeze if you will not need it until later.90058 90055 90005 Chop celery 90008 into batter for quiche, vegetable patties, stews, or hamburgers. 90058 90055 90005 Store raw for later. 90008 If you find you can not use it all up right away, be sure it is completely dry and put it in a reusable container in the refrigerator. A small absorbent clean rag (instead of a paper towel) can soak up any moisture that acumulates that could add to spoilage. 90058 90075 90002 If you enjoyed this post you may also like: 90003 90002 Save Money by Eating Less Meat and More Vegetable Protein 90003 90002 Seven Ways to Use Up Leftover Bread 90003 90002 Do not Bite the Bugs: Avoiding Insect Infestation 90003 90002 90006 Photo Credit: JM Rosenfeld 90007 90003 90088 Like this: 90089 90002 Like Loading… 90003 90002 90088 90006 Related 90007 90089 90003 .90000 Celeriac (Celery Root): Nutrition, Benefits and Uses 90001 90002 Celeriac is a relatively unknown vegetable, though its popularity is increasing today. 90003 90002 It’s loaded with important vitamins and minerals that may offer impressive health benefits. 90003 90002 What’s more, it’s extremely versatile and can easily be incorporated into your diet as an alternative to potatoes and other root vegetables. 90003 90002 This article tells you all you need to know about celeriac, including its nutrition, benefits and uses.90003 90002 Celeriac is a root vegetable closely related to celery, parsley and parsnips. 90003 90002 Its scientific name is 90013 Apium graveolens var. rapaceum 90014, and it’s also known as turnip-rooted celery, knob celery or celery root. 90003 90002 It originated in the Mediterranean and belongs to the same plant family as carrots. 90003 90002 Celeriac is well known for its strange appearance. It looks similar to a misshapen turnip and is off-white with a rough, knobby surface covered in tiny rootlets.Its smooth, white flesh is similar to a potato. 90003 90002 The leaves and stalk of the plant grow above ground and resemble celery. It typically measures about 4-5 inches (10-13 cm) in diameter and weighs around 1-2 pounds (450-900 grams). 90003 90002 Celeriac is popular in Eastern and Northern European regions as a winter root vegetable and commonly used in salads, soups, casseroles and stews. Celeriac remoulade is a popular French dish, similar to coleslaw. 90003 90002 Its taste resembles that of the upper part of the celery stem, and it can be eaten raw or cooked.90003 90002 Raw celeriac has a crunchy texture, making it a perfect addition to salads and coleslaws. When cooked, it is slightly sweeter and works well mashed, baked, roasted or boiled. 90003 90002 Though its peak season is September to April, celeriac is generally available year-round. 90003 90030 90031 Summary 90032 Celeriac is a root vegetable closely related to celery. It can be enjoyed raw or cooked and works well in salads, as well as mashed, baked, roasted or boiled. 90033 90002 Celeriac is a nutritional powerhouse, packed with fiber and vitamins B6, C and K.It’s also a good source of antioxidants and important minerals, such as phosphorus, potassium and manganese. 90003 90002 A 3.5-ounce (100-gram) serving of celeriac provides (1, 2): 90003 90002 It’s important to note that cooking celeriac can cause some vitamin loss — for example, boiling celeriac reduces its vitamin C content by at least 50 % (2). 90003 90002 It’s unclear how cooking affects vitamin K. Still, alternative cooking methods — such as steaming — may prevent some vitamin loss. 90003 90002 With only 5.9 grams of carbs per 3.5 ounces (100 grams) of cooked vegetable, celeriac is a healthier, lower-carb alternative to potatoes (2). 90003 90002 Plus, a crunchy, fresh, 3.5-ounce (100-gram) serving of raw celeriac has only 42 calories and 0.3 grams of fat — making it an excellent low-calorie food (1). 90003 90030 90031 Summary 90032 Celeriac is high in fiber and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and manganese. What’s more, it’s low in fat and calories.90033 90002 Due to its good supply of certain nutrients and antioxidants, celeriac may offer a variety of health benefits. 90003 90052 Packed With Antioxidants 90053 90002 Celeriac is packed with antioxidants, which are anti-inflammatory — they work by fighting against harmful free radicals, thus protecting healthy cells from damage. 90003 90002 In doing so, they may protect against many conditions, such as heart disease, cancer and Alzheimer’s. They may even offer anti-aging effects (3, 4).90003 90002 Celeriac — especially raw — is also a good source of vitamin C, which acts as an antioxidant and may strengthen your immune system (5). 90003 90052 May Benefit Heart Health 90053 90002 Celeriac is high in potassium and vitamin K, which are important for heart health. 90003 90002 Potassium can help regulate blood pressure by neutralizing the negative effects of high salt intake in sensitive individuals (6). 90003 90002 In fact, consuming higher levels of potassium has been linked to a lower risk of health issues, such as stroke (7).90003 90002 A meta-analysis of 16 observational studies found that higher potassium intake was associated with a 13% reduced risk of stroke (8). 90003 90002 Vitamin K may reduce heart disease risk by preventing the buildup of calcium in your blood vessels. Such buildup may cause your blood vessels to become hard and narrow (9). 90003 90002 Celeriac also contains vitamin C, which may improve blood vessel function and blood fats in certain people, such as those with diabetes or with low blood levels of vitamin C (10).90003 90052 May Improve Digestion 90053 90002 Celeriac is classed as a high-fiber food. Getting enough dietary fiber can aid digestion, metabolism and bowel movements (11, 12, 13). 90003 90002 In turn, this may protect against certain diseases, such as colon cancer (14). 90003 90002 Evidence shows that sufficient fiber intake is essential for feeding your beneficial gut bacteria, which are extremely important for many different aspects of health such as protecting against diabetes and obesity (15).90003 90052 May Strengthen Your Bones 90053 90002 Celeriac is a rich source of phosphorus and vitamin K, which are important for healthy bones. 90003 90002 Vitamin K works by promoting calcium absorption and preventing bone loss (16, 17). 90003 90002 A review of five observational studies found that people with the highest vitamin K intake had a 22% lower risk of fractures than those with the lowest intake (18). 90003 90002 Another review of 7 studies observed that supplementing with 45 mg of vitamin K daily reduced hip fracture risk by 77% (16).90003 90002 What’s more, in addition to calcium, your body needs adequate levels of phosphorus to strengthen bones. 90003 90002 Observational studies found that a higher intake of phosphorus is associated with better bone health and a reduced risk of osteoporosis (19). 90003 90052 May Offer Anticancer Properties 90053 90002 Celeriac is high in vitamin K, which may have anticancer properties (20). 90003 90002 Several test-tube and animal studies found that vitamin K reduced the growth and spread of cancerous cells (21, 22, 23).90003 90002 A large observational study in more than 24,000 people found that vitamin K2 was associated with a reduced risk of developing and dying from cancer (24). 90003 90002 In addition, a review of five studies in people with cancer who had undergone surgery found that supplementing with vitamin K after surgery slightly improved overall survival after one year (25). 90003 90002 However, more human research is needed to determine whether vitamin K can protect against cancer. 90003 90030 90031 Summary 90032 Celeriac is high in antioxidants and certain nutrients that are associated with health benefits.These include protection against certain cancers and improved digestion, as well as heart and bone health. 90033 90002 Raw or cooked, celeriac is an extremely versatile vegetable. It can be used as a base for salads or coleslaws and works well mashed, baked, roasted or boiled. 90003 90002 Here’s how to incorporate celeriac into your diet. 90003 90052 Selection, Preparation and Storage 90053 90002 For optimal flavor, choose a medium-sized celeriac — 3-4 inches (8-10 cm) in diameter — with a smooth, even surface.Avoid large, heavy ones that are discolored or have surface cracks. 90003 90002 Be sure that its center is not hollow, which is a sign that the celeriac is of poor quality. 90003 90002 What’s more, the fresher the vegetable, the stronger its celery flavor. 90003 90002 For optimal shelf life, store celeriac in a plastic bag inside the vegetable compartment of your fridge. 90003 90002 To prepare it for cooking, wash and scrub the vegetable to remove any dirt before cutting off the top and base.90003 90002 Then, carefully remove the rough skin with a sharp knife or a vegetable peeler and chop or slice the flesh. 90003 90002 As celeriac discolors very quickly, soak the cut vegetable pieces in cold water and a few lemon slices or a splash of white-wine vinegar. 90003 90052 Cooking 90053 90002 Celeriac can be eaten raw or cooked and prepared as a side dish. 90003 90002 Here are a few serving tips: 90003 90138 90139 Try it raw — sliced ​​or grated — in salads, coleslaw or French celeriac remoulade.90140 90139 Boil and mash the vegetable as an alternative to potatoes or other root vegetables. 90140 90139 Roast or bake celeriac like potatoes. 90140 90139 Cook and blend it for soups, sauces, pies and casseroles. 90140 90147 90002 Cut into rough-shaped chunks, celeriac usually boils in around 20 minutes and roasts in around 40 minutes. 90003 90030 90031 Summary 90032 Celeriac can be eaten raw or cooked and makes a great addition to many dishes. Choose a medium-sized celeriac that is not hollow in its center to ensure freshness and optimal flavor.90033 90002 Celeriac is considered safe for most people. However, some may need to limit or avoid eating this vegetable. 90003 90002 Celeriac is high in vitamin K, which can affect blood clotting. Therefore, people with blood-clotting disorders who are on medication like warfarin should avoid excessive consumption. 90003 90002 In addition, the high levels of potassium and phosphorus in celeriac can make it unsuitable for people on diuretics or with kidney problems (26, 27). 90003 90002 If you’re affected by any of these conditions, speak with your healthcare provider about whether eating celeriac is appropriate.90003 90002 Finally, certain compounds in celeriac, such as bergapten, may stimulate a woman’s womb possibly causing contractions. Therefore, you should not eat large quantities during pregnancy (28). 90003 90030 90031 Summary 90032 Most people can safely eat celeriac. However, people with blood clotting disorders or kidney problems, or who are pregnant or taking diuretics, should limit or avoid it. 90033 90002 Celeriac is a root vegetable related to celery. 90003 90002 Rich in antioxidants and nutrients, it offers impressive health benefits, such as improved digestion, bone and heart health, as well as possible anticancer effects.90003 90002 You can enjoy celeriac raw or cooked as a healthier, lower-carb alternative to potatoes and other root vegetables. 90003 90002 With its subtle, celery-like flavor, impressive nutritional profile and versatility, celeriac can be a great addition to a healthy diet. 90003.