Celeriac Slaw with Pineapple


Ahhhh summer! 🙂 The weather has been crazy! From 95 to 69 in two hours due to thunderstorms, then back up to hot the next day, after the early morning temps were in the low 50’s… So with the official start of pool season (Memorial Day) the grill has moved back to center stage for many, and we can never have enough ideas for sides to eat with all the great things that will be grilled up. And with the warm weather being here to stay, there won’t be much winter crop celery root available soon. So here, to ring in the changing season with one more glorious celeriac recipe, I made a salad, a slaw really, adding summery pineapple to make it more special. Even though this is a ‘slaw’, it is light and healthy, no heavy mayonnaise or heavy cream, but flavorful and perfect for that next summer picnic!

imageI have made a dressing with sour cream for this one, but use any creamy dressing you like. (Have also tried it with buttermilk)


  • 1 medium celeriac (celery root)
  • 2 tbsp lemon juice
  • 1 cup fresh pineapple, cut into chunks
  • 1/2 cup sour cream
  • 1/4 cup apple cider or white wine vinegar
  • 1/4 cup chopped mixed herbs (such as parsley, chives, thyme)
  • 1 tsp mustard
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper


  1. Clean and peel celeriac, then grate on the coarse side of a grater or use your food processor. Drizzle with lemon juice, toss add the pineapple and set aside.
  2. To make the dressing, mix the herbs, mustard, salt and pepper with the vinegar, then stir in the sour cream.
  3. Add the dressing to the celeriac, stir until well combined. Toss something on the grill to go along with it or make a yummy salad platter like I did here.


Copyright © 2012 Simple Healthy Homemade. All rights reserved

Colorful Vegetable Soup with Celery Root


Celery Root or Celeriac is what we use back home as winter vegetable for soups, salads, stews, you name it. It’s cheap, readily available and has a great flavor both raw and cooked. You could most definitely use regular green celery, which has a bit more of a pungent flavor, compared to the almost a bit nutty or earthy flavor of the root crop.


Making vegetable soup from scratch could not be easier, and I am giving you a basic recipe that can be made in as many variations as there are cooks.

For this particular soup I chose colorful veggies, and I am foregoing the usual potato for the sake of the ‘getting lean in the new year’ and all the paleo eaters out there and I am using, as I just said, celery root instead, which has a much lower Glycemic Index (GI) than a potato. choosing vegetables (and foods in general that are low on the glycemic scale keeps you full longer, therefore helping to control your appetite. In very simple words (yes there is more to it, but I’ll spare you) the idea behind the glycemic index is to measure how quickly a particular food affects your blood sugar/insulin response, meaning how quickly the sugars in it get digested and find their way into your blood stream.

Alright, now that we fed the brain, let’s look at our tummy 🙂


  • 1/2 medium onion, peeled and chopped
  • 1/2 celery root, peeled and cut into chunks
  • 3-4 large tomatoes, diced * see note
  • 2 carrots, diced
  • 1/4 to 1/2 a head of cauliflower, separated into florets (depending ont he size of the cauliflower you get)
  • 1/4 of a head of a medium savoy cabbage, cut into chunks (or use some leaves off a large one)
  • 4-5  stalks Swiss Chard, chopped(any color you like, rainbow colors look pretty)
  • 1 tsp salt

* I used frozen ones from my Garden in the summer: when they are at the peak of ripeness, just chop and put in zip top bags for soup in the winter. Alternately you could use a can of no salt added diced tomatoes)

Makes one 3 1/2 qt pot full


  1. In a stock pot (mine is 3 1/2 qts, or so it says on the bottom) heat one tablespoon on olive or coconut oil over medium, then add the onions,a dn cook until translucent but not brown
  2. Add the celery and carrots, stir and cook until the onions are beginning to brown
  3. Add the tomatoes, with any juice that collected on the cutting board (if using frozen, partially thaw in the fridge overnight) stir and allow to cook 5 minutes to allow some of the juices to come out
  4. Add water to cover the vegetables and bring to a boil, cook 5 minutes, then add the cauliflower and chopped Swiss Chard, bring to a boil again,then reduce the heat, add the salt and simmer until celery, carrot and cauliflower are tender when pierced with a fork.
  5. Serve hot with some crackers or a slice of rustic bread, or enjoy as a first course.

To make this your own:

  • Instead of celeriac, use 2-3 stalks of celery and a medium potato
  • Use kale instead of Swiss Chard (but remove the tough stems)
  • Use spinach,  but add right before serving into individual bowls, ladle hot soup over
  • Don’t like cabbage? Leave it out
  • Instead of cabbage and kale, use thin cut or quartered Brussel sprouts
  • Add green beans or snow peas towards the end of cooking time
  • Leave out the tomatoes
  • Go through your fridge, anything vegetable can most likely be used up in your yummy soup, the potions are endless 🙂


Copyright © 2012 Simple Healthy Homemade. All rights reserved