Sellerinjuuri

Sellerinjuuri, also known as celeriac or celery root, is a cultivar of celery (Apium graveolens) grown for its edible root and sometimes its stalks. It is native to the Mediterranean region and has been cultivated for centuries. The root is typically round or irregularly shaped, with a rough, brownish-white exterior and a pale, creamy flesh. Its flavor is milder and sweeter than that of celery stalks, with earthy and nutty undertones.

Celeriac is a nutritious vegetable, rich in vitamin K, vitamin C, and dietary fiber. It also contains various minerals like potassium and phosphorus. Due to its low calorie content and high fiber, it is often considered a healthy dietary choice.

In culinary applications, celeriac can be prepared in numerous ways. It can be eaten raw in salads, often grated or julienned, where its crisp texture and subtle flavor are highlighted. When cooked, it becomes softer and its sweetness intensifies. Common cooking methods include roasting, boiling, mashing, or incorporating it into soups and stews. It pairs well with other root vegetables, apples, and creamy sauces. In some European countries, celeriac is a staple ingredient, particularly in French and German cuisine. The leaves can also be used as an herb, similar to celery leaves.