celeriac

An edible variety of celery (Apium graveolens var. rapaceum) cultivated for its swollen knobby root. Also called celery root, turnip-rooted celery.

[Alteration of CELERY.]

A variety of celery with a thick root which is eaten grated in salads or cooked as a vegetable, Apium graveolens var. rapaceum, also known as turnip-rooted or knob celery. A 40-g portion provides 1.2 g of dietary fibre and supplies 5 kcal (21 kJ).

[seh-LER-ee-ak] This rather ugly, knobby, brown vegetable is actually the root of a special celery cultivated specifically for its root. It's also called celery root, celery knob and knob celery. Celeriac tastes like a cross between a strong celery and parsley. It's available from September through May and can range anywhere from the size of an apple to that of a small cantaloupe. Choose a relatively small, firm celeriac with a minimum of rootlets and knobs. Avoid those with soft spots, which signal decay. The inedible green leaves are usually detached by the time you buy celeriac. Refrigerate the root in a plastic bag for 7 to 10 days. Celeriac can be eaten raw or cooked. Before using, peel and soak briefly in acidulated water to prevent discoloration. To eat raw, grate or shred celeriac and use in salads. Cooked, it's wonderful in soups, stews and purées. It can also be boiled, braised, sautéed and baked. Celeriac contains small amounts of vitamin B, calcium and iron.

For more information on celeriac, visit Britannica.com.

see Celery

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Celeriac
Scientific classification
Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Apiales Family: Apiaceae Genus: Apium Species: A. graveolens
Cultivar Group
Apium graveolens Rapaceum Group

Celeriac (Apium graveolens Rapaceum Group) is also known as 'celery root,' 'turnip-rooted celery' or 'knob celery'. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves. The swollen hypocotyl is typically used when it is about 10–12 cm in diameter; about the size of a large potato. Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight.

Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes.

The hollow stalk of the upper plant is sometimes cut into drinking straw lengths, rinsed, and used in the serving of tomato-based drinks such as the Bloody Mary cocktail. The tomato juice is lightly flavoured with celery as it passes through the stalk.

Celeriac soup.

Celeriac is not as widely used as some other root vegetables, perhaps because it is harder to prepare and clean.

There are a number of cultivars available, especially in Europe. Among them are 'Prinz', 'Diamant', 'Ibis', and 'Kojak', which all received Royal Horticultural Society Award of Garden Merit designation in the trial in 2000.

Celeriac normally keeps well and should last three to four months if stored between 0°C (32 degrees Fahrenheit) and 5°C (41 degrees Fahrenheit) and not allowed to dry out.

Celeriac, raw Nutritional value per 100 g (3.5 oz)
Energy 40 kcal   180 kJ
Carbohydrates     9.2 g - Sugars  1.6 g - Dietary fiber  1.8 g   Fat 0.3 g Protein 1.5 g Water 88 g Vitamin K  41 μg 39% Phosphorus  115 mg 16%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

See also

• Root vegetable
• List of culinary vegetables

External links

• Nutritional Summary for Celeriac, cooked, boiled, drained, without salt
• Recipes for cooking celeriac

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