Better Nutrition October 2019

RECIPE PHOTOGRAPHY: PORNCHAI MITTONGTARE; FOOD STYLING: CLAIRE STANCER; PROP STYLIST: ROBIN TURK
CELERY ROOT
Here is proof that beauty is
only skin deep in the vegetable
world. Lumpy and gnarled celery root,
also called celeriac, is exactly what its
moniker claims it to be—the sizable root
of a celery plant. What it lacks in aesthetics,
subterranean celery root makes up
for with a fresh flavor that wanders
between parsley and celery, which is
in the same family as parsley. It also
boasts ample amounts of vitamin K—a
single-cup serving delivers nearly a day’s
requirement for this nutrient. A recent
study in the journal Nutrients suggests
that people with higher blood levels of
vitamin K are at a lower risk of death
from cardiovascular causes. Vitamin K is
also vital for proper blood clotting and
bone strength. Celery root supplies a range
of other essential nutrients, including
vitamin C, phosphorus, and potassium,
and it’s one of the lower-sugar root
vegetables—its carbs hail mostly from
slower-digesting complex carbohydrates.
Bonus: It’s super-versatile, making it easy
to eat as often as you like.
In the Kitchen: Celery root
needs to be peeled generously
with a sharp knife prior to eating. To
peel, simply lop off the top and bottom
so that the root sits flat, and work your
knife down the sides to remove the
knobs. Grate the pale-yellow raw flesh
and use it in salads, sandwiches, and
slaws; steam and mash for a lower-carb
riff on mashed potatoes; cube and use in
hashes; blend into puréed soups; slice
thick and roast for a veg “steak.”
Salmon Tacos with Beet-Celery Root Slaw
Serves 4
1 large beet, shredded
2 cups shredded celery root
2 scallions, thinly sliced
⅓ cup cilantro
3 Tbs. cider vinegar
¼ tsp. salt
1 lb. salmon fillets
½ cup sour cream
2 Tbs. prepared
horseradish
Juice of ½ lemon
8 corn tortillas,
warmed
1. Toss together beets, celery root, scallions, cilantro,
cider vinegar, and salt in medium bowl. Let rest at
least 30 minutes.
2. Preheat oven to 300°F. Season salmon with salt and
pepper, and place skin side down on parchment
paper-lined baking sheet. Bake 15 minutes, or until
just barely cooked through. Let rest 10 minutes, then
gently break apart flesh using a fork.
3. Stir together sour cream, horseradish, and lemon
juice.
4. Place chunks of salmon on tortillas and top with slaw
and dollops of sour cream-horseradish sauce.
Per serving: 448 cal; 28g prot; 22g total fat (7g sat fat); 35g
carb; 77mg chol; 335mg sod; 5g fiber; 4g sugar
OCTOBER 2019 • 33