5 Celery Root

How it’s made: Also called celeriac, this ugly duckling of the vegetable world has a potato-like texture and tastes like a cross between celery and parsley.

Nutrition perk: What celery root lacks in aesthetics, it makes up for with hefty amounts of vitamin K, which plays a major role in blood clotting.


Need to know: Celery root’s frumpy exterior must be peeled generously with a sharp knife prior to eating. Choose small-to-medium roots that are firm, heavy for their size, and free of soft spots. As a root vegetable, celery root is also a way for paleo followers to obtain some carbohydrates to fuel their workouts.

How to use it: You can eat celery root raw or cooked. Grate peeled celery root and add it to salads and slaws, or slice it into matchsticks and toss into stir-fry. For a riff on mashed potatoes, steam and mash celery root with some butter, fresh herbs, and black pepper. It also works well in puréed soups or mixed with other hearty vegetables and roasted.