4. Celeriac root
Celeriac root looks like a mistake—like you pulled a weed out of the ground and this weird bulbous thing followed. Well, this knobby root vegetable—ugly as it is—is loaded with health-boosting properties. For starters, celeriac root is a type of celery that belongs to the carrot family. It boasts a distinctive flavor—something between celery and parsley. “Celeriac root is very low in calories and a great source of Vitamin K, which is essential to bone health,” Scritchfield says. “It’s also an excellent source of the essential minerals phosphorus iron, calcium, copper, and manganese.”
No clue how to eat it? No sweat. Peel the outer skin, and cut the root into quarters. Place the segments into boiling water (like you would to make mashed potatoes). Boil until the root’s easily punctured with a knife, drain the water, then mash with butter, salt, and pepper, Scritchfield recommends. It pairs well with chicken, steak, or pork. You can also serve it raw and/or tossed in salads. “It’s best paired with other pungent flavored veggies, like apples, beets, and carrots,” she adds.
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