Closely related to celery, celeriac (also called celery root or celery knob) is a knobby, bulb shaped root about the size of a baseball. It has a rough brown skin and rootlets. It has a crisp texture and a nutty flavor that resembles that of strong celery or parsley.
Family Umbelliferae
Scientific name Apium graveolens
Common name celeriac
Raw celeriac is a good source of vitamin C and provides some potassium and phosphorus
Varieties
Celeriac is available in three varieties: Iram, a medium-sized, globe shaped root with few side shoots; Marble Ball, a round, white root; and Tellus, a quickgrowing, round root with brownish red leaf stems.
Origin & botanical facts
A native of the Mediterranean region, celeriac is a popular vegetable in Europe, particularly in France and Italy, but it is less well known in the United States. Celeriac is propagated from seed, usually sown in pots or greenhouses in early spring, and then transplanted to the field in May. It requires a fertile soil that is rich in organic matter. For a large corm (underground stem base) to develop, a long growing season and plenty of water are required. Thus, celeriac thrives in moist, temperate climates. In midsummer, the outer leaves are removed, and the plant is mulched or fertilized to assist growth and moisture retention. Lateral shoots also are removed to create a single growing point. Celeriac is hardier than celery and keeps well in winter if stored in a cool place. Thus, it is available yearround, with a peak season lasting from November through April.
Uses
Small to medium-sized celeriac roots that are heavy for their size and free of cuts, bruises, and soft spots are the best. The roots should be stored with their stalks intact in perforated plastic bags in the refrigerator crisper. Celeriac can be consumed either raw or cooked. Regardless of how it is to be used, the root must be rinsed well and peeled. After it is peeled, the pieces should be dropped into a bowl of acidulated water (water to which a few drops of lemon juice or vinegar have been added) to prevent the discoloration that occurs from exposure to the air. The raw root can be cut into sticks for dipping, or it can be grated or julienned for salads. Celeriac can be boiled, braised, baked, or steamed until it is tender. It can be cooked whole and then peeled, diced, or pureed and added to soups, stews, and stir-fries or eaten alone with a bit of butter or margarine and fresh herbs. In Europe, celeriac is often added to mashed potatoes and served with butter or cream sauce. Like celery, the celeriac root as well as the stalks are often used as a seasoning.
Nutrient composition
Raw celeriac is a good source of vitamin C and provides some potassium and phosphorus.
Nutrient Content
Energy (kilocalories) 33
Water (%) 88
Dietary fiber (grams) 1
Fat (grams) 0
Carbohydrate (grams) 7
Protein (grams) 1
Minerals (mg)
Calcium 34
Iron 0
Zinc 0
Manganese 0
Potassium 234
Magnesium 16
Phosphorus 90
Vitamins (mg)
Vitamin A 0 RE
Vitamin C 6
Thiamin 0
Riboflavin 0
Niacin 1
Vitamin B6 0.1
Folate 6 μg
Vitamin E 0
Tags: celeriac, nutrient composition of celeriac, nutrient content of celeriac, origin and botanical facts of celeriac, uses of celeriac, varieties of celeriac