Pan-fried celery root is the base of many delicious and quick recipes. With its delicate flavor, reminiscent of a combination of celery and hazelnut, celery root is a versatile ingredient. Sautéed in a pan with a drizzle of oil, aromatic herbs, and a pinch of salt, it becomes a crispy and tasty side dish.

Celery root is a vegetable known and cultivated only in some areas of northern Italy. The root, which is white and round in shape, is consumed and develops significantly. Harvesting begins in mid-August and continues until the first frosts. It is stored in refrigerators, without undergoing any treatment, and lasts for a period of 4-5 months. It can be found in stores for purchase until March or later. See the photo on wikipedia, do not confuse it with red beet, as there is no red celery root.

PROPERTIES “this gnarled root undoubtedly boasts diuretic and detoxifying properties, in addition to being rich in fiber. It contains good amounts of antioxidants, vitamin K (watch out for those taking anticoagulants) and minerals such as phosphorus, potassium, magnesium, manganese. Useful for those suffering from rheumatism, kidney stones, and liver failure. Caution for allergic individuals as it contains allergenic proteins. Its intense aroma is due to the presence of essential oils, including limonene.” Nutritionist Sara Masiero

The Milan turnip (varieties with purple collar, round, snowball white, fuku Komachi, Nancy’s, half long from Croissy) is a root that can have different colors. It can be round, flattened, or cylindrical. Covered by a non-edible skin that is white-red-purple, it can be green or pink-purple at the top. The internal flesh is white or yellowish depending on the variety, with a slightly sweet taste. It withstands cold well, which is why it is often used as a winter vegetable.

SEASON
#celeryroot – late summer, fall. It can be stored in a cool environment for over 4 months
#turnip – spring – fall – winter

RECIPES with turnips

Pan-fried Root Vegetables Passionate Vegetables by Sara

Difficulty: Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 2People
Cooking methods: Stove
Cuisine: Healthy
Seasonality: Fall, Winter

97.87 Kcal

calories per serving

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Energy 97.87 (Kcal)
Carbohydrates 12.31 (g) of which sugars 2.05 (g)
Proteins 2.15 (g)
Fat 5.24 (g) of which saturated 0.78 (g)of which unsaturated 0.41 (g)
Fibers 2.46 (g)
Sodium 374.08 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Pan-fried Celery Root with MUSTARD

1 celery root (medium small)
1 tablespoon extra virgin olive oil (or peanut oil)
1 tablespoon mustard (about 10 g)
dried chili pepper
fine salt
1 clove garlic (optional)

Tools

Cutting board
Knife smooth blade for vegetables
Pan nonstick

Pan-fried Celery Root

with MUSTARD
Peel the root, slice it, and then dice it on a cutting board.
In a large non-stick pan, lightly heat a drizzle of oil with the chili pepper, chopped garlic, and mustard.
Add the root and cook for about 10 minutes or until browned, season with salt.
with CURRY and SOY SAUCE
INGREDIENTS: 1 celery root, oil, a little curry, half a tablespoon of soy sauce
Wash and peel the root, dice it. In a large non-stick pan, heat a drizzle of oil, add the diced root and curry. Cook for 10-15 minutes, stirring occasionally. A few minutes before the end of cooking, add the soy sauce and let it absorb. Only if necessary, season with salt and serve hot.