Everything about Celeriac totally explained
Celeriac (
Apium graveolens Rapaceum Group) is also known as 'celery root,' 'turnip-rooted celery' or 'knob celery'. It is a
kind of
celery, grown as a
root vegetable for its large and well-developed
taproot rather than for its
stem and
leaves. The root is typically used when it's about 10–12 cm in diameter; about the size of a large
potato. Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight.
Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it's too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in
casseroles,
gratins and baked dishes.
The hollow stalk of the upper plant is sometimes cut into drinking straw lengths, rinsed, and used in the serving of tomato-based drinks such as the
Bloody Mary cocktail. The tomato juice is lightly flavoured with celery as it passes through the stalk.
Celeriac isn't as widely used as some other root vegetables, perhaps because it's harder to prepare and clean: it has been described as "a vegetable octopus" or "Rastafarian turnip" in reference to the tangle of rootlets that grow at the base.
There are a number or
cultivars available, especially in Europe. Among them are 'Prinz', 'Diamant', 'Ibis', and 'Kojak', which all received Royal Horticultural Society Award of Garden Merit designation in the trial in
2000.
Celeriac normally keeps well and should last three to four months if stored between 0°C and 5°C and not allowed to dry out.
Allergies from celery and celeriac
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