Celeriac Couscous

Celery and celeriac are linked and both have their origins in the Mediterranean. As a popular winter root vegetable, celeriac is used often in salads, soups, casseroles, and stews in Eastern and Northern Europe.

It’s a root vegetable that has a celery-like, slightly spicy flavor. It's a great source of phosphorus, manganese, vitamin C, and vitamin B6. At 6 grams per 3.5 ounces, it has a little bit more carbohydrates than cauliflower (100 grams). However, it still makes a healthy alternative to pasta. Cut the celeriac into smaller pieces before making the couscous. Then, continue as you would for preparing cauliflower by chopping in a food processor and sautéing it until tender.