Celeriac, also known as celery root, is a root vegetable that belongs to the Apiaceae family, the same family as celery, carrots, and parsley. Unlike regular celery, celeriac is cultivated for its large, knobby root rather than its stalks. The root’s exterior is rough and brownish, often covered in small rootlets, but once peeled, the flesh is creamy white.
Interesting Facts About Celeriac:
- What It Is: Celeriac, often referred to as celery root, is a knobby, turnip-like root vegetable cultivated from a special variety of celery (Apium graveolens var. rapaceum). Despite its name and appearance, celeriac is distinct from the stalk celery commonly used in salads. It has a rough exterior with a crisp, white interior that exudes a flavor similar to a blend of celery and parsley
- Origins and Cultivation: Originating from the Mediterranean and spreading through Northern Europe, celeriac has been cultivated for centuries. It thrives in temperate regions and is valued for its hardiness in cooler climates, making it a popular winter vegetable
- Nutrient-Dense: This root is packed with essential nutrients, offering significant quantities of vitamin K, vitamin C, potassium, and phosphorus. For instance, a 100-gram serving delivers about 42 calories and over 30% of the recommended daily intake of vitamin K, crucial for bone and cardiovascular health
- Low in Calories: Celeriac is a low-calorie option at only 42 calories per 100 grams. Its high fiber content contributes to prolonged satiety, making it a suitable choice for those aiming to manage weight or improve digestive health
- Storage Longevity: When stored in a cool and humid environment, such as a refrigerator crisper, celeriac remains fresh for several months. This longevity makes it a valuable ingredient during colder seasons when other vegetables may be less available
- Popularity in Europe: Celeriac holds a revered place in European cuisine. The French are particularly fond of it, featuring it prominently in classic dishes like celeriac remoulade. It also serves as a staple in Central and Eastern European cooking
- Raw Consumption: Celeriac is unique among root vegetables for its ability to be eaten raw. Grated celeriac adds a crunchy, peppery element to salads and slaws, making it a favorite in healthy and raw-food diets
- Unique Taste Profile: The flavor of celeriac is subtly earthy, nutty, and celery-like, with a slightly sweet aftertaste. This distinctive profile makes it a versatile addition to recipes, balancing out rich flavors or enhancing the freshness of vegetable-based meals
- Soil Requirements: For successful cultivation, celeriac needs nutrient-rich, well-drained soil. Adding compost or organic matter before planting boosts root growth, and mulching helps retain moisture in the soil throughout the growing season
- French Remoulade: Celeriac remoulade, a classic French dish, involves shredding the root and mixing it with a tangy, mustard-based mayonnaise sauce. It’s a beloved appetizer and showcases the vegetable’s crisp texture and bold flavor
- Allergic Reactions: Celeriac belongs to the same botanical family as celery, and people with celery allergies may have severe reactions to celeriac. In some cases, exposure can lead to anaphylaxis, a potentially life-threatening condition. This makes it crucial for allergy sufferers to avoid it or consult healthcare professionals before consumption.