Celeriac, also known as celery root, is a type of root vegetable that belongs to the Apiaceae family. It is derived from a particular variety of celery (Apium graveolens), but unlike regular celery, the part commonly consumed is the swollen root instead of the stalks.
In appearance, celeriac has a bulbous-shaped root, ranging in size from small to large, with rough, knobby, and pale brown or tan skin. The flesh of celeriac, once peeled, is creamy white and has a firm, crisp texture. It possesses a distinctive earthy and nutty flavor, with hints of celery and parsley.
Celeriac is valued for its versatility in culinary usage. It is commonly utilized as an ingredient in various dishes, including soups, stews, roasts, and salads. It can be enjoyed raw or cooked and lends a unique taste and texture to recipes. The root is often boiled, steamed, roasted, or mashed to create a creamy and flavorsome side dish. Its flavor and texture also make it suitable for grating or slicing to be used in slaws or as a crunchy addition to salads.
Aside from its culinary uses, celeriac is also recognized for its nutritional benefits. It is a good source of dietary fiber, vitamins C and K, phosphorus, and potassium. It is low in calories and fat, making it an excellent choice for those seeking a healthy and balanced diet.
Overall, celeriac is a versatile and nutrient-rich root vegetable renowned for its delicious flavor and unique culinary applications.
