Celeriac

Closely related and similar to celery in taste, celeriac is not the root of the celery plant.

Celeriac was first discovered in the Mediterranean Basin area.

Background

• Celeriac, also known as celery root, is part of the Apiaceae botanical family. This botanical family consists of multiple plant foods including carrot, celery, coriander, cumin, dill, fennel, parsley, and parsnip.
• Celeriac produces a round knobby root-like tuber just underneath the surface of the soil. This root-like tuber is actually a stem known as a hypocotyl.

Nutrition

• Celeriac is a good source of vitamin C and an excellent source of vitamin K. It also contains beneficial amounts of phosphorus, potassium, vitamin B6, manganese, and fiber.
  • Vitamin C supports wound healing, immune function, and formation of collagen and connective tissue.
  • Vitamin K encourages blood clotting and strong bones.
  • Phosphorus benefits bone formation, energy production, and hormone storage and activation.
  • Potassium regulates blood pressure, carbohydrate metabolism, heart function, and muscle contraction.
  • Vitamin B6 aids in immune and nervous system function as well as red blood cell formation and protein, carbohydrate, and fat metabolism.
  • Manganese supports cartilage and bone formation and wound healing.
  • Fiber promotes a healthy digestive system by normalizing bowel movements while also helping to maintain a healthy weight.

How to Purchase, Prepare, and Store

• Purchase celeriac that are small to medium in size. They should be firm and heavy for their size. Avoid those with soft spots.
• Prepare the celeriac by first scrubbing the outer layer and then peeling the outer skin with a knife.
• Celeriac will oxidize when exposed to air. To reduce surface darkening, place the celeriac in a bowl of water containing lemon juice or a small amount of vinegar until ready to use.
• When stored in a plastic bag, celeriac can be refrigerated for 1-2 weeks.
• Enjoy celeriac raw or cooked — add to salads, soups, and other favorite dishes.

Nutrition Facts

1/2 cup celeriac, raw

• Calories: 33
• Protein: 1.2 g
• Fat: 0.2 g
• Carbohydrate: 7.2 g
• Fiber: 1.4 g
• Calcium: 33.5 mg
• Iron: 0.5 mg
• Magnesium: 0.1 mg
• Phosphorus: 89.5 mg
• Folate: 6.3 µg
• Vitamin A: 0 µg

Via fdc.nal.usda.gov

Recipes

• Curried Celeriac
• Celeriac Mash with Herbs
• Celeriac Remoulade
• Celeriac Root Potato Latkes