Celeriac
| Celeriac | |
|---|---|
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| Chopped celeriac hypocotyl | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Apium |
| Species: | A. graveolens |
| Cultivar Group | |
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Apium graveolens rapaceum |
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Celeriac (Apium graveolens rapaceum) is also known as celery root, turnip-rooted celery[1] or knob celery. It is a kind of celery, grown as a root vegetable primarily for its large and bulbous hypocotyl rather than for its stem and leaves[2]. The swollen hypocotyl is typically used when it is 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 is 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. It can be roasted like a potato, giving it a crispy edge.
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.[citation needed] The tomato juice is lightly flavoured with celery as it passes through the stalk.
Celeriac is not as widely used as some other root vegetables, perhaps because it is harder to prepare and clean. Like other root vegetables celeriac is pretty good at taking on the flavors of the dishes in which it is used as an ingredient. For example it can be hard to discern from a potato or a parsnip in a dish such as ossobuco.
There are a number of 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.[3]
Celeriac normally keeps well and should last three to four months if stored between 0°C (32°F) and 5°C (41°F) and not allowed to dry out.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 176 kJ (42 kcal) |
| Carbohydrates | 9.2 g |
| - Sugars | 1.6 g |
| - Dietary fiber | 1.8 g |
| Fat | 0.3 g |
| Protein | 1.5 g |
| Water | 88 g |
| Vitamin K | 41 μg (39%) |
| Phosphorus | 115 mg (16%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
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[edit] See also
[edit] References
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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2009) |
- ^ "The Project Gutenberg EBook of Encyclopaedia Britannica, 11th Edition, Volume 5, Slice 5". http://www.gutenberg.org/files/33239/33239-h/33239-h.htm#ar169. Retrieved 25 November 2010.
- ^ "The Project Gutenberg EBook of Encyclopaedia Britannica, 11th Edition, Volume 5, Slice 5". http://www.gutenberg.org/files/33239/33239-h/33239-h.htm#ar169. Retrieved 25 November 2010.
- ^ "RHS Award of Garden Merit, Vegetable AGM's 2010, (Page 10)" (PDF). http://www.rhs.org.uk/Plants/Plant-trials-and-awards/Plant-awards/AGM-plants/AGMVeg2008leaflet. Retrieved 24 November 2010.
[edit] External links
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