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A Fresh Look at Celery and Celery Root

TUESDAY, July 23, 2019 (HealthDay News) -- Crave more crunch in your meals but want to avoid calories? Don't overlook low-cal celery.

With only 6 calories per cup, celery is a perfect warm weather refresher, helping you stay hydrated, thanks to its high water content. But there's no reason to limit yourself to the same old sticks. Celery is a great addition to a summertime favorite, the lobster roll.

Crunchy Lobster Roll

  • 1 cup finely chopped celery

  • 1/2 pound lobster meat, cut into chunks

  • 1/2 apple, chopped

  • 1 cup kale, thinly sliced

  • 2 tablespoons mayonnaise

  • 2 tablespoons plain Greek yogurt

  • 1/2 teaspoon celery salt

  • 4 whole-wheat hot dog buns

Place celery, lobster, apple, kale, mayo, yogurt and celery salt in a large bowl and mix well. Toast the buns and top with equal amounts of the lobster salad and serve immediately.

Yield: 2 servings

Celery root, also called celeriac, is the tasty root of the celery plant, but with a less pronounced celery taste. Shop for it in the produce section alongside other root vegetables. Don't be deterred by its rough, knobby appearance. It can be prepared in many delicious ways.

Celery root makes a great alternative to cabbage for a no-cook slaw and is an ideal swap for starchier veggies like potatoes, since it's lower in carbs and calories -- only 65 calories per cup with 14 grams of carbs and nearly 3 grams of fiber. It's delicious turned into crispy chips that are far healthier than typical potato chips.

Celery Root Chips

  • 1 2-pound celery root

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon paprika

  • 1/2 teaspoon black pepper, freshly ground

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon onion powder

Preheat oven to 400 degrees.

Slice off the top and bottom of the celery root. Use a paring knife to cut off bumpy spots that are too tough for a vegetable peeler to cut through, then use a peeler to remove the remaining skin. If necessary, trim the celery root so that it fits flat on a mandolin. Hold the root in place and slice into thin discs.

Transfer the discs to a large bowl and toss with the olive oil until well coated. Add the paprika, black pepper, garlic salt and onion powder and toss again.

Arrange the slices in a single layer on baking sheets. Bake for 15 to 20 minutes, until golden brown. Serve immediately or cool completely and store in an air-tight container for up to three days.

Yield: 4 servings

More information

The U.S. Department of Agriculture has more on celery and its benefits.

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