Celery is crunchy, crisp and a delicious food especially if you are trying to lose weight.
I enjoy making hearty vegetable soup with tons of cabbage (or bok choy – a member of the cabbage family with a slightly different flavor), onions, garlic, leeks, carrots, zucchini and of course celery. I also enjoy using the celery hearts for flavor as well especially since the celery hearts are usually thrown into the compost.
So, what’s the difference between celery, celery hearts and celery roots?
Spoiler alert: They are not the same thing, which is explained below.
What is Celery?
Celery is the stalk part of the plant and what is common referred to as just plain celery. Whether you like celery in matchsticks with Paleo Ranch or as a crunchy addition to your perfect Bloody Mary, celery is the stringy green vegetable that you have come to know and love. Celery is often times enjoyed raw. Celery has a high water content and many micro-nutrients which makes it a valuable addition to your diet.
What are Celery Hearts?
Celery hearts are the inner part of the celery after the stalk are cut away (and probably eaten). Celery hearts are the small leaves inside the stalks with the stalks and tops cut off the celery.
What is Celery Root?
The celery root is more often called, celeriac, which is the root of the celery plant. Celeriac is NOT your usual celery plant that you are used to eating and have the familiar celery stalks and celery hearts.
Celery root, often called celeriac, is a type of celery plant that has a big bulb for the root part of it. Celeriac is technically a tuber, but most people refer to it as a “root” vegetable. Celeriac differs from traditional root vegetables in that it is much less starchy and has hints of the familiar celery stalks.
Celeriac is large, knobby and rough in appearance. Celeriac needs to be peeled, which can be intimidating but once you get the hang of it, celeriac can be used for dishes that satisfy a starch craving, but are low in carbs and high in fiber.
Celeriac is great for in soups, mash, casseroles, and stews (like other root vegetables).