Grilling celery: This is how it tastes particularly aromatic

Celeriac has only ever been cooked in soup or raw in a salad? Then try the vegetable refined with your favorite spices and herbs from the grill. Its spicy aroma is perfect for a delicious grilled dish. The tuber gets this from a high proportion of essential oils, which boost digestion and metabolism. In addition, celery provides many vitamins and minerals such as calcium, potassium and iron, which makes the low-calorie root a valuable food. Below, are tips on how to best grill celery.

In a nutshell: How to grill celery?

• Peel the celeriac and cut into slices about 1.5 centimeters (0.6 in) thick.
• Cook celeriac in salted water with a little vinegar
• brush celeriac with olive oil and season to taste
• Grill the celeriac on a hot grill

Grilling celery and enjoying it: This is how to prepare it in no time at all

You can find celeriac in stores all year round. When buying celeriac, make sure that the skin is firm to the touch and does not show any rot. When stored raw, celery likes it cool and dark, for example in the vegetable compartment of the refrigerator or in a cold cellar. It will keep there, unpeeled but with the greens removed, for about two weeks.

Peel and cut celeriac

Before you start grilling, first remove the green from the tuber. The leaves don’t have to end up in the trash, washed and chopped into small pieces, they make a great seasoning for dishes. Then roughly brush the root and cut off the ends. Use a peeler or a sharp knife to peel the tuber from top to bottom. You can also use the peel, for example for vegetable broths or stocks. Then rinse the peeled celery and let it drain. Next, cut the root vegetable evenly into slices, about 1.5 centimeters (0.6 in) thick (as thick as a finger).

If you have peeled too much celery than necessary, you can also freeze the leftovers. To do this, cut the vegetables into small pieces and place them in a freezer bag or in a suitable can in the freezer. This way it will keep for about six months.

Cook celeriac

Fill a pot with a little water and add salt vigorously. Youc an add a dash of vinegar to the cooking water to prevent the flesh from turning brown. Alternatively, sprinkle the slices with lemon juice immediately after slicing. As soon as the water boils, cook the celery slices in it for a few minutes. This keeps the vegetables nice and crisp for the grill. Once the celery is drained, brush it with a little olive oil on both sides.

Seasoning the celeriac

In addition to salt and freshly ground black pepper, you can season the slices to taste. Nutmeg and paprika powder harmonize perfectly with the root vegetables, while thyme, parsley or rosemary can be used as fresh herbs. If you like, you can add garlic or wild garlic and ground walnuts. The tuber can marinate in this aromatic spice marinade for half an hour.

Grilling celery

In the meantime, heat up your grill, alternatively, you can use a grill pan or the oven grill. Place the vegetable slices on the grill for a few minutes and grill until crispy on each side. With a delicious dip of curd cheese and garnished with herbs, the grilled vegetables taste especially delicious. Whether fish, steak or other vegetables such as crispy potatoes: The tuber is a real all-rounder and provides variation on the grill plate.