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Celery Root

Celery Root remains one of the many bounties of the fall harvest.  Ugly, misshapen, and imperfectly globular, this root veggie is among one of the best tasting, albeit less popular items available, and its yummy throughout the bitter cold months!  What it lacks in good looks, it surely makes up for in perks, including nutrient content and flavor!  


Perks of Celery Root

Providing an arsenal of nutrients for the long winter, Celery Root makes for a great pick-me-up for the lazy and the crazy days.  The World Cancer Research Fund and the AICR have found compelling ongoing evidence of the link between body fatness and several cancers.  Fat is active tissue within the body and in excess can release chemicals that promote inflammation a cancer friendly environment.Eating foods like celery root within the diet can be a healthy plant based addition.   Since it is higher in fiber, celery root can keep you full and help to prevent overeating and weight gain.  

Celeriac’s pallet of vibrant nutrients give it an attractive edge.  As a source of B vitamins, Vitamin K, Vitamin C, calcium and essential minerals like potassium magnesium and phosphorus it’s good for the bones, the heart and the immune system.  And, as with most vegetables, it contains powerful antioxidants and phytonutrients to promote good health and cancer prevention.  Fancier yet, the celeriac contains polyacetylenes, potent anticancer cell growth suppressors that may help to prevent rapid growth of cancerous cells and could potentially defend against further disease [i].  So far, it’s been found that carrots also contain these same healthful compounds. 


A Culinary Craze

As with all root veggies, the versatility of the celeriac root is outstanding!  A welcomed alternative to the common potato, carrot, turnip, or rutabaga, the root is great raw, mashed, baked or even fried.  And since it’s a funny looking choice, it may be a welcoming addition to a children’s culinary vocabulary, as well as a good food to use when teaching the kiddies how to cook.  It’s memorable!  

For this month we’re linking to a delicious Pistachio Crusted Salmon With Celery Root Potato Mash recipe created by one of our expert Registered Dietitians, Stephanie Lang MS, RDN, CDN, whose recipes are featured in our exciting collaboration with VeryWell.com This one incorporates one whole, large celery root, mashed and creamy.  Include the family, cook the root, and Bon Appetite! 


[i] Thalheimer J.C. Today’s Dietitian.  Cancers Link to Body Fat. Pg 34. January 2017. Accessed at: http://viewer.zmags.com/publication/dc9eb13c#/dc9eb13c/35
Jessica Iannotta, MS, RD, CSO, CDN

Jessica is a registered dietitian and certified specialist in oncology nutrition (CSO). She studied nutrition at Cornell University and completed her dietetic internship at New York Presbyterian Weill Cornell Medical Center. She obtained her Master's degree through the University of Medicine and Dentistry of New Jersey. Jessica has worked in inpatient and outpatient oncology settings since 2001 in the North Shore-LIJ Health System. Jessica is in charge of all operations including clinical and culinary operations ranging from menu development to evidence-based website content, relationships with registered dietitians and social workers and developing processes and protocols for intake, management and outcomes analysis of patients.

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