Substitution for Celery Root
Celery root is a common vegetable that is normally used in soups, can be roasted or even used salads. Celery root, however, is the root of a plant called celeriac and shouldn't be confused with celery.
These two vegetables taste very similar though, the difference between them being that celery root tastes nuttier, creamier and a bit more like parsley. These similarities are the reason why we've decided to get you acquainted with vegetables that can serve as a substitution for celery root.
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Parsnip has that parsley-like flavor that celery root has, it also has a more hearty flavor and it has a tinge of sweetness when it's fully ripe. Parsnip has a sharp, crunchy texture that makes it perfect for salads. It also has a lot of health benefits. One of these is that it contains potassium.
This compound alleviates blood pressure by stopping veins and arteries from contracting. Parsnip also has the vitamins E and C that boost your immune system. Besides being healthy, parsnips are resilient vegetables and thus easy to plant.
Parsnips can also be prepared in a number of ways. This means they can replace celery root when it comes to baking, frying, and roasting, to name a few preparation methods.
These stalks have a taste and texture that's very similar to celery, but they have a mellow anise-like flavor when cooked. Fennel stalks taste best when used as a substitution for celery root in fish dishes. Another fun fact about fennel stalks is that they're used as a flavoring in some kinds of toothpaste.
This yam-like vegetable is great for replacing celery root in salads. This is due to its slightly sweet, crisp flavor and its crunchy texture. Jicama isn't just tasty, it has a lot of health benefits too.
For one, it has a high concentration of fiber. Fiber helps your body to digest food properly, this will lessen your chances of getting constipated. This fiber will also lessen your LDL cholesterol intake, so jicama also protects your heart.
Jicama is also rich in vitamin C. If you eat two 130-gram servings of the root, you'll get 88% of this vitamin’s RDI (recommended daily intake). The root also has other antioxidants like selenium and vitamin E. This means replacing celery root with jicama will lessen your chances of getting oxidative stress-related problems like cancer and diabetes.
Raw rutabaga has a slight turnip-like bitterness, it also has a juicy and crunchy texture. Due to its bitterness, however, raw rutabaga wouldn't be the perfect substitute for celery root in salads. Once cooked through, rutabaga has a savory-sweet taste coupled with a rich golden color that resembles potato chips.
Rutabagas don't just taste good, they're also low on fat and carbohydrates. This means they're your go-to comfort food when you're on a diet.
This vegetable is also known as Chinese cabbage. Chinese cabbage has a white bottom that tastes a lot like celery but has a lighter flavor and more crunch. This makes it a perfect substitute for celery root in salads that need crisper ingredients.
Bok choy also doesn't take long to get ready for harvesting, its larger varieties take a maximum of 6 weeks to get ready. Smaller variations take about a month to get ready. Bok choy is rich in vitamin K and an uncooked 140-gram serving can provide adult women with over 69% of their RDI.
Despite its name, water chestnuts aren't nuts but they are vegetables that grow well underwater, in mud and in marshes. These vegetables have a crunchy texture and a slightly sweet taste when raw.
When they're cooked through, they become a bit softer and they develop a nutty taste. Using the right spices or seasoning that nutty flavor can get overpowered and that's what makes it the best substitution for celery root in recipes that need the root’s texture only.
Water chestnuts are 74% water when raw. This means you can eat a lot of them without worrying about your calorie intake.
Celery root develops a sweet taste when cooked. Carrots also get sweeter with cooking so they can be a good substitution for celery root in stews and soups.
These vegetables are also known as sunchokes and they have that nutty taste that celery root has. Sunchokes also have a potato-like savory taste and can substitute for celery root in salads, regardless of whether they're cooked or raw.
If you are using them in a salad, you'll have to steam them because they get too soft when boiled. Their ability to soften quickly makes them ideal for soups as they'll get to release their flavor fully.
You'll have to be careful when dealing with this vegetable though, as it has a high concentration of inulin. Inulin is a carbohydrate that will make you feel bloated so it's not recommended that you eat sunchokes regularly.
Despite its name, daikon radish doesn't have that strong peppery taste that radishes have. Instead, it has a milder crisp taste that makes it a good substitution for celery root.
Daikon radish can be consumed raw or cooked and it tastes best when it's stir-fried or used in a salad. This radish is rich in copper, a mineral that helps with connective tissue production.
Daikon radish also has a decent concentration of calcium and thus can help with slowing down the effects of osteoporosis. Despite its unique taste and health benefits, this radish is still a radish and it will give you problems if you suffer from gallstones.
Parsley root looks a lot like parsnip and it also has a texture that's similar to it. Parsley roots, however, have a milder and sweeter taste when compared to parsnips.
This vegetable can substitute celery root in any fried, baked or roasted dish and it can also be used raw in a salad. Parsley root is also rich in vitamin A. This nutrient keeps your skin and eyes healthy.