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CELERY ROOT OR CELERIAC

See also: Celery Root Remoulade;  Celery History;  Celery Facts;

Celery Trivia;  Celery Kitchen Tips;  Celery Quotes
 

Part of the celery family, the celery root or celeriac, is routinely used in French cooking and is seen throughout Europe. It is solely grown for its root use and appeared in the United States beginning in the 19th century.

This root is bypassed by many because of it unusual appearance of crevices and rootlets. When cooked well, this root evokes celery and parsley flavors.

Availability, Selection, Storage, and Preparation

Celery roots are available year-round with a peak during November through April. Select roots that are the least knobby or ones that have the smoothest skin (for easier peeling). Medium roots tend to be smoother and harder and these roots can be sold with or with out the celery tops. If you do buy the roots with the tops, trim the stalks and save them for soups and stews. The roots should be wrapped in plastic, stored in the refrigerator, and used within a week. Celery roots must be scrubbed, trimmed at the top and bottom, quartered, and then peeled before eating. Be sure to discard any spongy parts. Avoid overcooking celery root as it will go quickly from firm to mushy.

Make Celery Roots Part of Your 5 to 9 A Day Plan!

--Celery root can be treated like turnips and rutabagas? grate, shred, or julienne and serve with salads, slaws, and your vegetable platters.
--Add cooked, quartered, celery roots in soups and stews add excellent flavor.
--Use celery root in your stuffing for a more complex taste and texture.
 

Nutrition
Serving Size ½
Amounts Per Serving % Daily Value
Calories 35 
Calories from Fat 0 
Total Fat 0g 0%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 7g 2%
  Dietary Fiber 1g 4%
  Sugars 2g 
Protein 1g
Vitamin A 0%
Vitamin C 10%
Calcium 4%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.