Eating with the seasons is the best way to nourish your body and to care for the environment. Fruits and vegetables bought out of season have usually traveled a long way and are may have less nutrients as they are picked before they are ripe. Many of us are familiar with the “ripen at home” range in supermarkets, which usually leads to produce going rotten before it ripens.
Solve this problem, support local growers and your health by eating seasonably!
Celeriac is in season from September to April, and is an often-overlooked vegetable.
It is a root vegetable, with a slight nutty flavour. Prepare it by top and tailing with a sharp knife then using a potato peeler to remove the skin. You can boil it (about 20minutes) or roast it (about 40 minutes). I often add it to soups and to mixed roast vegetables e.g. with beetroot and sweet potato.
Celeriac is nutrient rich (as most vegetables are!), and therefore confers a lot of health benefits. The extraordinary quantity if vitamin K and presence of calcium and phosphorous in Celeriac helps to maintain bone density and prevent osteoporosis. Celeriac also has a lot of Vitamin B6, which prevents nerve damage and aids communication among nerve cells. For these reasons, it is thought to be beneficial for those suffering with Parkinson’s disease. Vitamin C, and other antioxidants, helps to maintain a healthy immune system, enabling us to heal wounds efficiently and to fight off infection. Celeriac contains both soluble and insoluble fibre, which promote a healthy digestive system and to control blood sugar.
Have you tried Celeriac before? Why not give it a go?