Celeriac in Greek σελινόριζα = pr. selinoriza, is a strange and peculiar vegetable, somewhat ugly and repulsive and which is not used very often in Greek cuisine. The most popular Greek dish is Chirino me Selinoriza (Pork with Celeriac).
One of the main reasons that many avoid celeriac is that they do not know how to use it or how to clean it.
How to use it
Fortunately, in recent years, we have discovered more and more ways to use it and incorporate it in our diet. Celeriac contains plenty of minerals including calcium, iron, magnesium and potassium. It contains several of the B vitamins as well as vitamin C.
One of the joys of having celeriac in the fridge is that it lasts for several weeks. This means you can always count on there being a vegetable that’s edible in the fridge if you’ve not made it to the supermarket for a while.
It can be eaten raw in salads, cooked and pureed to accompany meat (especially pork) and fish, stewed like many other root vegetables, in casseroles, in soups and generally in other recipes where celery is added but without the intense celery taste but with a more mild and sweet taste and smell.
How to clean celeriac
Cleaning celeriac is very easy. First of all start by washing the root.
Do not try to clean it as the potato, because that’s not the way. You will need a cutting board and a sharp knife as a lot of skin will be removed.
Put it on the cutting board and cut the base so that it can sit flat on the board.
In order to peel the celeriac just remove the tough brown skin and put it in water with lemon juice in order to prevent it from oxidizing.