Celeriac

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"Celery root" redirects here. For the root of common celery, see Celery.
Not to be confused with Coeliac disease or Cerelac.

Celeriac
Céleri-rave-fendu.jpg
A celeriac hypocotyl sliced in half, and with the greens removed
GenusApium
SpeciesApium graveolens
Cultivar groupCeleriac Group
Cultivar group members
  • Bergers White Ball
  • Diamant
  • Giant Prague
  • Goliath
  • Ibis
  • Kojak
  • Monarch
  • Prinz
  • Snow White


Celeriac (Apium graveolens var. rapaceum), also called celery root,[1] knob celery, and turnip-rooted celery[2] (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached.

In the Mediterranean Basin and in Northern Europe, celeriac is widely cultivated.[3][2] It is also cultivated in North Africa, Siberia, Southwest Asia, and North America.[3] In North America, the 'Diamant' cultivar predominates.[4]

History[]

Celeriac and celery originated in the Mediterranean Basin.[3] It was mentioned in the Iliad[5] and Odyssey[example needed][6] as selinon.[notes 1]

Culinary use[]

Celeriac harvested for eating

Typically, celeriac is harvested when its hypocotyl is 10 to 14 centimetres (4 to 5+1⁄2 inches) in diameter.[4] However, a growing trend (specifically in South American cuisine, particularly Peruvian) is to use the immature vegetable, valued for its intensity of flavour and tenderness overall. It is edible raw or cooked, and tastes similar to the leaf stalks of common celery cultivars. Celeriac may be roasted, stewed, or blanched, and may be mashed. Sliced celeriac is used as an ingredient in soups, casseroles, and other savory dishes. The leaves (both the stalks and the blades) of the vegetable are quite flavoursome, and aesthetically delicate and vibrant, which has led to their use as a garnish in contemporary fine dining.[citation needed]

The shelf life of celeriac is approximately six to eight months if stored between 0 and 5 °C (32 and 41 °F), and not allowed to dry out.[7] However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. If celeriac is not fresh its centre becomes hollow, though even when freshly harvested there can be a small medial hollow.[7] The freshness will also be obvious from the taste; the older it is, the weaker the celery flavour.[citation needed]

Celeriac (raw)
Nutritional value per 100 g (3.5 oz)
Energy176 kJ (42 kcal)
9.2 g
Sugars1.6 g
Dietary fiber1.8 g
0.3 g
1.5 g
VitaminsQuantity
%DV†
Thiamine (B1)
4%
0.05 mg
Riboflavin (B2)
5%
0.06 mg
Niacin (B3)
5%
0.7 mg
Pantothenic acid (B5)
7%
0.352 mg
Vitamin B6
13%
0.165 mg
Vitamin C
10%
8 mg
Vitamin K
39%
41 μg
MineralsQuantity
%DV†
Calcium
4%
43 mg
Iron
5%
0.7 mg
Magnesium
6%
20 mg
Manganese
8%
0.158 mg
Phosphorus
16%
115 mg
Potassium
6%
300 mg
Sodium
7%
100 mg
Zinc
3%
0.33 mg
Other constituentsQuantity
Water88 g
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

See also[]

Explanatory notes[]

  1. ^ Σέλινον has been translated by Lattimore as "the parsley that grows in wet places," by Murray as "parsley of the marsh," and by Butler as "wild celery."

References[]

  1. ^ Watson, Molly. "All About Celery Root (Celeriac)". localfoods.about.com. Retrieved 29 April 2014.
  2. ^ Jump up to: a b Chisholm, Hugh, ed. (1911). "Celery" . Encyclopædia Britannica. 5 (11th ed.). Cambridge University Press. p. 500.
  3. ^ Jump up to: a b c Schuchert, Wolfgang. "Celeriac (Apium graveolens L. var. rapaceum)". Crop Exhibition. Max Planck Institute for Plant Breeding Research. Archived from the original on 20 May 2012. Retrieved 28 January 2012.
  4. ^ Jump up to: a b "Celeriac (Apium graveolens rapaceum)". Desirable Vegetable Varieties, By Vegetable. The Owlcroft Company. Archived from the original on 20 May 2012. Retrieved 28 January 2012.
  5. ^ The Iliad of Homer. 2.776 .
  6. ^ "eat celery root". eattheseasons.com. 2010. Retrieved 29 April 2014.
  7. ^ Jump up to: a b "Small-scale postharvest handling practices - A manual for horticultural crops - 3rd edition". FAO Agriculture and Consumer protection. March 1995. Retrieved 29 April 2014.

External links[]

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