Celeriac: Difference between revisions
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Celeriac is a [[root vegetable]] with a bulbous hypocotyl. In the [[Mediterranean Basin]] and in [[Northern Europe]], celeriac grows wild and is widely cultivated.<ref name="Schuchert">{{cite web |url=http://www2.mpiz-koeln.mpg.de/pr/garten/schau/ApiumgraveolensLvarrapaceum/Celeriac.html |title=Celeriac (''Apium graveolens'' L. var. ''rapaceum'') |last1=Schuchert |first1=Wolfgang |work=Crop Exhibition |publisher=Max Planck Institute for Plant Breeding Research |accessdate=28 January 2012}}</ref><ref name="eb1911" /> It is also cultivated in [[North Africa]], [[Siberia]], [[Southwest Asia]], and [[North America]].<ref name="Schuchert" /> In North America, the Diamant cultivar predominates.<ref name="Owlcroft">{{cite web |url=http://www2.mpiz-koeln.mpg.de/pr/garten/schau/ApiumgraveolensLvarrapaceum/Celeriac.html |title=Celeriac (''Apium graveolens rapaceum'') |work=Desirable Vegetable Varieties, By Vegetable |publisher=The Owlcroft Company |accessdate=28 January 2012}}</ref> Celeriac originated in the Mediterranean Basin.<ref name="Schuchert" /> |
Celeriac is a [[root vegetable]] with a bulbous hypocotyl. In the [[Mediterranean Basin]] and in [[Northern Europe]], celeriac grows wild and is widely cultivated.<ref name="Schuchert">{{cite web |url=http://www2.mpiz-koeln.mpg.de/pr/garten/schau/ApiumgraveolensLvarrapaceum/Celeriac.html |title=Celeriac (''Apium graveolens'' L. var. ''rapaceum'') |last1=Schuchert |first1=Wolfgang |work=Crop Exhibition |publisher=Max Planck Institute for Plant Breeding Research |accessdate=28 January 2012 |deadurl=yes |archiveurl=https://web.archive.org/web/20120520225912/http://www2.mpiz-koeln.mpg.de/pr/garten/schau/ApiumgraveolensLvarrapaceum/Celeriac.html |archivedate=20 May 2012 |df=dmy-all }}</ref><ref name="eb1911" /> It is also cultivated in [[North Africa]], [[Siberia]], [[Southwest Asia]], and [[North America]].<ref name="Schuchert" /> In North America, the Diamant cultivar predominates.<ref name="Owlcroft">{{cite web |url=http://www2.mpiz-koeln.mpg.de/pr/garten/schau/ApiumgraveolensLvarrapaceum/Celeriac.html |title=Celeriac (''Apium graveolens rapaceum'') |work=Desirable Vegetable Varieties, By Vegetable |publisher=The Owlcroft Company |accessdate=28 January 2012 |deadurl=yes |archiveurl=https://web.archive.org/web/20120520225912/http://www2.mpiz-koeln.mpg.de/pr/garten/schau/ApiumgraveolensLvarrapaceum/Celeriac.html |archivedate=20 May 2012 |df=dmy-all }}</ref> Celeriac originated in the Mediterranean Basin.<ref name="Schuchert" /> |
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==Culinary use== |
==Culinary use== |
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Revision as of 18:09, 1 August 2017
| Apium graveolens var. rapaceum | |
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| A celeriac hypocotyl sliced in half, and with the greens removed | |
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| Variety: | rapaceum
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Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery,[3] celery root.[4] or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots.
It was mentioned in Homer's Odyssey as selinon.[5]
Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated.[2][3] It is also cultivated in North Africa, Siberia, Southwest Asia, and North America.[2] In North America, the Diamant cultivar predominates.[6] Celeriac originated in the Mediterranean Basin.[2]
Culinary use
Typically, celeriac is harvested when its hypocotyl is 10 to 14 cm (3.9 to 5.5 in) in diameter.[6] However, a growing trend (specifically in Peruvian and South American cuisine) is to use the immature vegetable, valued for its intensity of flavour and tenderness overall. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes. The leaves and stems of the vegetable are quite flavoursome, and aesthetically delicate and vibrant, which has led to their use as a garnish in contemporary fine dining.
The shelf life of celeriac is approximately six to eight months if stored between 0 °C (32 °F) and 5 °C (41 °F), and not allowed to dry out.[7] However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The freshness of the vegetable can be determined by viewing the hollowness of the vegetable; a fresh celeriac should not have a hollow centre.[7] The freshness of the vegetable will also be obvious from the taste; the older the vegetable, the less potent the celery flavour.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 176 kJ (42 kcal) |
9.2 g | |
| Sugars | 1.6 g |
| Dietary fiber | 1.8 g |
0.3 g | |
1.5 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 4% 0.05 mg |
| Riboflavin (B2) | 5% 0.06 mg |
| Niacin (B3) | 4% 0.7 mg |
| Pantothenic acid (B5) | 7% 0.352 mg |
| Vitamin B6 | 10% 0.165 mg |
| Vitamin C | 9% 8 mg |
| Vitamin K | 34% 41 μg |
| Minerals | Quantity %DV† |
| Calcium | 3% 43 mg |
| Iron | 4% 0.7 mg |
| Magnesium | 5% 20 mg |
| Manganese | 7% 0.158 mg |
| Phosphorus | 9% 115 mg |
| Potassium | 10% 300 mg |
| Sodium | 4% 100 mg |
| Zinc | 3% 0.33 mg |
| Other constituents | Quantity |
| Water | 88 g |
| †Percentages estimated using US recommendations for adults,[8] except for potassium, which is estimated based on expert recommendation from the National Academies.[9] | |
See also
References
- ^ "Growing Crops: Celery and Celeriac". Urban Organic Gardening. 17 June 2011. Retrieved 28 January 2012.
- ^ a b c d Schuchert, Wolfgang. "Celeriac (Apium graveolens L. var. rapaceum)". Crop Exhibition. Max Planck Institute for Plant Breeding Research. Archived from the original on 20 May 2012. Retrieved 28 January 2012.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ a b Chisholm, Hugh, ed. (1911). . Encyclopædia Britannica. Vol. 5 (11th ed.). Cambridge University Press. p. 500.
- ^ Watson, Molly. "All About Celery Root (Celeriac)". localfoods.about.com. Retrieved 29 April 2014.
- ^ "eat celery root". eattheseasons.com. 2010. Retrieved 29 April 2014.
- ^ a b "Celeriac (Apium graveolens rapaceum)". Desirable Vegetable Varieties, By Vegetable. The Owlcroft Company. Archived from the original on 20 May 2012. Retrieved 28 January 2012.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ a b "Small-scale postharvest handling practices - A manual for horticultural crops - 3rd edition". FAO Agriculture and Consumer protection. March 1995. Retrieved 29 April 2014.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.