A New Spin on a Winter Root Juice
This juice is tasty, nutrient-packed and loaded with fresh, seasonal fall and winter produce. Celeriac is usually a main ingredient in my soups, but I decided to use it in this juice instead! And it turned out great. Celeriac is slightly sweet, and tastes somewhat like a pineapple, especially when ripe.
Like celery, celeriac is a rich source of electrolytes potassium and some natural sodium. Yes, sodium in this case is a good thing! If you aren’t familiar with celeriac, this is what it looks like when you are shopping at the market.
Ingredients:
- 4 white carrots (any color is fine
- 1 small celeriac bulb, remove the top and bottom before putting through juicer
- 3 celery stalks
- 1 apple
- 1 in (2.5 cm) piece of ginger
- 2 chard (silverbeet) leaves
- 1 handful of parsley
Directions:
- Wash all produce well.
- Remove the top and bottom of the celeriac bulb and core the apple.
- Add all ingredients through the juicer and enjoy!
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.
I’ve started switching up my juices, changing colors so I think this will be next weeks juice. If I can find it.
I’ve used celeriac a lot since it is very common and cheap where we live. It has a very distinct taste that I like but my wife cannot stand. Juicing only the greens makes the taste a bit softer and the juice gets a deep green color that looks gorgeous.
Thanks for the recipe.
I love celeriac, however, it is pretty expensive where I am. Also, mostly unknown. I would love to try this recipe.