Deutsch: Sellerie / Español: Apio nabo / Português: Aipo-rábano / Français: Céleri-rave / Italiano: Sedano rapa

Celeriac, also known as celery root, is a type of root vegetable that is part of the celery family but is primarily grown for its edible, bulbous root. It has a knobby, rough exterior with a creamy white interior and offers a flavor that is similar to celery stalks but nuttier and with deeper earthy tones.

Description

Celeriac is distinguished by its large, bulbous root which can be somewhat unappealing in appearance due to its rough, knotted surface. Despite its exterior, the inner flesh is creamy white, crisp when raw, and tender when cooked. It is a versatile root vegetable that provides a slight celery-like flavor with nutty and earthy nuances, making it a popular choice in both raw and cooked forms.

Nutritionally, celeriac is low in calories but high in dietary fiber and vitamin K. It also contains some important minerals such as phosphorus, iron, and magnesium. Celeriac's health benefits include improving digestive health and supporting bone health due to its vitamin and mineral content.

Application Areas

Celeriac is utilized in various culinary applications:

  • Raw Preparations: Often used in salads or slaws, shredded or julienned, providing a crisp, refreshing texture.
  • Cooked Dishes: It can be roasted, stewed, blanched, or made into a creamy mash.
  • Soups and Stews: Adds depth and flavor to soups and stews, pairing well with meats and other root vegetables.
  • Side Dishes: Often served as a puree or in a roasted form as a side dish to main meals.

Well-Known Examples

Celeriac is featured in a range of dishes across various cuisines:

  • French Cuisine: Used in the classic remoulade, where it is typically julienned and mixed with a mustardy mayonnaise sauce.
  • European Soups and Stews: A common ingredient in vegetable soups and stews throughout Europe.
  • Roasted Vegetable Medleys: Often combined with carrots, potatoes, and herbs.

Treatment and Risks

Celeriac is safe for most people to eat, but it should be peeled thoroughly to remove the rough outer layer before use. Those with a known allergy to celery should avoid celeriac, as it can cause similar allergic reactions due to its botanical relationships.

Recipes

Some delightful recipes that incorporate celeriac are:

  • Celeriac Remoulade:
    • Ingredients: Julienne celeriac, mayonnaise, mustard, lemon juice, salt, and pepper.
    • Method: Mix the julienned celeriac with mayonnaise, mustard, lemon juice, salt, and pepper. Chill before serving as a cold salad.
  • Roasted Celeriac:
    • Ingredients: Celeriac cubes, olive oil, garlic, thyme, salt, and pepper.
    • Method: Toss celeriac with olive oil, garlic, and thyme. Roast in a preheated oven at 200°C until tender and golden, about 35-40 minutes.

Similar Terms

Summary

Celeriac, or celery root, is a root vegetable known for its unique flavor and versatility in cooking. Used both raw and cooked, it appears in a variety of dishes from salads to soups and is celebrated for its nutritional benefits. Its texture and taste make it a favored ingredient in many traditional and modern recipes.

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