Celery Root

What Is Celeriac?

Celeriac (Apium graveolens var. rapaceum) is a root-specialized variety of stalk celery. Its rounded tuber, which grows underground with rough brown skin, is the edible part. It has a firm flesh, whitish in color, with a mild celery and nutty aroma.

In Turkey it is most commonly known simply as "kereviz", and used in olive-oil dishes and winter meze. It likes cold climates; it is harvested in late autumn and winter.

Nutritional Values of Celeriac

Celeriac is a moderately caloric root vegetable; 100 grams contains about 42 kcal of energy and 1.8 g of fiber. It is a notable source of potassium and vitamin K.

What Are the Benefits of Celeriac?

With its fiber and potassium content, celeriac is one of the winter vegetables preferred as part of a balanced diet. Research continues into the plant compounds in the celery family; these findings have not yet turned into a definitive health recommendation.

This information is general; celeriac is a food and does not substitute for medical treatment.

How to Choose Celeriac?

Fresh celeriac is firm, heavy, and has smooth skin; a soft, spongy root has gone stale.

• It should be firm when pressed by hand; a softening area is the start of rotting.
• Choose one that is heavy for its size; light ones may be hollow inside.
• If leaves are present, they should be fresh and vivid green.

How to Store Celeriac?

Celeriac keeps fresh in the vegetable drawer of the refrigerator, with the leaves cut off and wrapped in newspaper, for 2–3 weeks. It darkens quickly once peeled; keeping cut celeriac in lemon water can prevent color loss. It can also be boiled, mashed, and frozen.

Using Celeriac in the Kitchen

Celeriac is used in olive-oil dishes, soups, as purée, or in oven-roasted vegetable mixes. Once peeled and cubed, it's recommended to place it quickly in lemon water.

How to Make Olive-Oil Celeriac?

Cubed celeriac, carrot, and potato are cooked over low heat with olive oil, lemon, and sugar for 25–30 minutes, until releasing their own juices and softening.

How to Make Celeriac Purée?

Cubed celeriac is boiled until soft and drained, then mashed with milk or cream and butter until it reaches a smooth consistency.

Which Recipes Use Celeriac?

Olive-oil celeriac, celeriac purée, vegetable soup, and oven-roasted root vegetable mixes are among the most beloved uses. Raw grated celeriac is also used in salads with apple and walnuts.

Frequently Asked Questions

What is celeriac good for?

Celeriac is a root vegetable that stands out as part of a balanced diet with its potassium, vitamin K, and fiber content. It is a food; it does not claim to cure any disease.

Are celeriac and stalk celery the same?

No, they are differently cultivated varieties of the same species. Stalk celery stands out with its long green stalks, while celeriac stands out with its large tuberous root; both have a similar aroma but different uses.

Can celeriac be eaten raw?

Yes, finely grated celeriac can be eaten raw in salads; it has a mildly celery-flavored, crisp texture.

Why does celeriac darken?

The surface that comes into contact with air oxidizes and darkens after cutting. Placing it in lemon water right after chopping significantly slows this color change.

How is celeriac's skin peeled?

Since it is thick and rough, it's easier to peel with a sharp knife rather than a vegetable peeler, cutting flat from the top and bottom ends.