Celeriac

Celeriac (Apium graveolens var. rapaceum), also called celery root,[1] knob celery,[2] and turnip-rooted celery[3] (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.

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

Celeriac
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
  • Monet F1
  • Prinz
  • Snow White

In the Mediterranean Basin and in Northern Europe, celeriac is widely cultivated.[4][3] It is also cultivated in North Africa, Siberia, Southwest Asia, and North America.[4][5] In North America, the 'Diamant' cultivar predominates.

History

Celeriac and celery originated in the Mediterranean Basin.[4] It was mentioned in the Iliad[6] and Odyssey[7][8] as selinon.[notes 1] Celeriac was grown as a medicinal crop in some early civilizations.[7][9] Celery contains a plant compound called apigenin, which was used in traditional Chinese medicine as an anti-inflammatory agent.[10]

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.[5] 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.

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.[11] 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.[11] The freshness will also be obvious from the taste; the older it is, the weaker the celery flavour.

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. Archived from the original on 25 November 2009. Retrieved 29 April 2014.
  2. Zanteson, Lori (7 November 2019). "Health benefits of celery root may just surprise you". Chicago Sun-Times. Retrieved 29 June 2023.
  3. Chisholm, Hugh, ed. (1911). "Celery" . Encyclopædia Britannica. Vol. 5 (11th ed.). Cambridge University Press. p. 500.
  4. 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.
  5. "Celeriac (Apium graveolens rapaceum)". Growing Taste: A Home Food-Gardening Resource.
  6. The Iliad of Homer. 2.776 .
  7. Staub, Jack (29 November 2006). "The Vegetable World's Ugly Duckling: Celeriac". NPR. Retrieved 9 July 2022.
  8. "eat celery root". eattheseasons.com. 2010. Retrieved 29 April 2014.
  9. Farooqi, A. A.; Kathiresan, C.; Srinivasappa, K. N. (1 January 2006), Peter, K. V. (ed.), "17 – Celeriac", Handbook of Herbs and Spices, Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp. 313–316, ISBN 978-1-84569-017-5, retrieved 9 July 2022
  10. "Celery: Health benefits, nutrition, diet, and risks". medicalnewstoday.com. 4 December 2019. Retrieved 9 July 2022.
  11. "Small-scale postharvest handling practices – A manual for horticultural crops – 3rd edition". FAO Agriculture and Consumer protection. March 1995. Archived from the original on 24 September 2015. Retrieved 29 April 2014.
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