January 12, 2013 by Jenn
Unless you’ve been living under a rock (in which case, come on out—the water’s fine!), you probably have heard that we now have a third site all about healthy foods called Fit Bottomed Eats! And on said site, each month, we’re highlighting a delicious and healthy food that’s in season. And for this cold month, Linda LaRue, creator of the total-body core workout specialty resistance-tubing system The Core Transformer and big-time foodie, shares facts on and a healthier-than-mashed-potatoes recipe for her tasty pick for January: celery root! —Jenn
If you’re concerned about cutting carbs in the New Year, you may want to consider subbing celery root for mashed potatoes. Coming in at just 8 grams of carbohydrates per cup versus a whopping 24 grams per cup (raw—cooked is 29 grams per cup…yikes!), celery root’s carb stat is a compelling attention-getter. Although a little homely in appearance, celeriac—commonly known as celery root—is a root vegetable that has a delicate blended taste of celery and parsley with a slight hint of nuttiness. It is extremely low in cholesterol and is a good source of dietary fiber, vitamin B6, magnesium, potassium and manganese, and a great wintertime source of vitamin C and phosphorus.
Continue reading for more on how to store and eat celery root—including a recipe for celery root purée! —Jenn