Celeriac is becoming more popular thanks to nutritional, low carb properties. It has a nutty and earthy flavor and tastes somewhat like celery. This is a stew recipe with celeriac.
What is Celery Root or Celeriac?
Celeriac is the root of celery, however it is intentionally for the root so a different plant. It is generally in season during winter months. It is rather an unappealing root. However when you peel it is white as an apple. I will call it celeriac to do justice to the delicious root plant.
How do prepare Celeriac?
Make sure the celeriac is not the largest in the stand pick ones that are about the size of a large orange. It should be stiff all around. Try to pick ones that do not have grown roots attached in the bottom as these make peeling more difficult.
Peeling the top half should not be difficult. Peel as if you are peeling a potato. But the bottom parts often have small roots and it will be difficult to peel, it is best to cut off the bottom part until you reach the white part.
You should be quick in peeling the celeriac as it tends to get dark if it sits before adding to the pot. So if you think you will need time either leave the preparation of the celeriac to the last minute or prepare a bowl of water with lemon’s juice and toss the celeriac pieces in as soon as cut.
What to cook Celeriac with?
I make salads, vegan dishes and a main dish with meat with celeriac. It is a rather good team member that can go with almost any other plant or meat. I particularly go for carrots, quince, potatoes, and peas.
About this Beef and Celeriac Stew Recipe make sure to prepare all your ingredients before starting with the celeriac. Start with cooking the meat with its own juice, as the vegetables will need less cooking. Sprinkle some flour on the meat to serve as a thickening. And do not forget to add lemon juice once you add the celeriac chunks to protect the white color of the celeriac. If you had kept the celeriac in a bowl of water with lemon juice use the same water for cooking and skip adding additional lemon juice. Feel free to use a pressure cooker, it is a great choice to save time.
Let me know how you have done and whether you have enjoyed this low calorie dish.
Beef and Celeriac Stew
Ingredients
- 250 grams meat chuncked beef or lamb
- 3 tablespoons olive oil
- 1 tablespoon flour
- 1 onion large
- 2 garlic cloves
- 1 carrot
- 2 potatoes
- 500 grams celeriac
- ½ teaspoon lemons juice
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- water
Instructions
- Place the meat in a pot, with lid on until the meat first leaves and then absorbs back its own water. Do not add anything else at this stage.
- Meanwhile chop the onions and garlic separately.
- Peel and dice the carrot.
- Peel and cut the potato to random chunks.
- And finally peel and cut the celeriac to similar sizes to the potato.
- As soon as the meat absorbs back its own water add the olive oil and the chopped onions.
- Once the onions are translucent add the chopped garlic cloves. Sauté for about 2 more minutes.
- Sprinkle a tablespoon of flour on the meat and mix.
- Then toss in the diced carrots and mix.
- After a minute also add the potato and the celeriac chunks.
- Add half a teaspoon of lemon juice.
- Pour in warm water enough to cover the bottom of the pot.
- Cover the lid and cook until all the vegetables and the meat is cooked.
- Garnish with chopped celery or parsley.