celeriac

Celeriac, also called celery root or knob celery, is a vegetable in the Apiaceae family. It is a cultivar of Apium graveolens, specifically the variety rapaceum, grown for its enlarged underground stem. It is commonly cultivated in Europe and North America as a cool-season crop.

The edible portion is a knobby, rounded tuber with rough brown skin and pale cream flesh. The taste is celery-like with nutty, earthy notes. The flesh can brown when exposed to air, so it is often peeled and treated with acidulated water after cutting. Blanching by mounding soil or leaves around the stem during growth helps keep the flesh pale.

Cultivation: Celeriac prefers cool, moist, well-drained soil and a long growing period. It is typically sown in spring or late summer for a fall or winter harvest in temperate regions. The crop requires consistent moisture and is managed like celery, with attention to pests and diseases common to that family. When the bulb reaches a usable size, it is harvested and stored in cool, humid conditions to extend freshness.

Uses: Celeriac can be eaten raw or cooked. Raw, it is grated or thinly sliced for salads. Cooked preparations include mashing, purées, soups, stews, roasting, or gratins. It is frequently used in European cuisine and can substitute for potatoes or parsnips in many dishes.

Nutrition and storage: Celeriac is low in calories and provides dietary fiber, vitamin C, and potassium. It stores for several weeks in a cool, humid environment when kept away from heat and direct light.