Ingredient
Celeriacs and similar-
The Unsung Hero of Root Vegetables
Celeriac is a knobby, brown-skinned root vegetable with a creamy white flesh. It has a mild, celery-like flavor with nutty undertones. The texture is firm and crisp when raw, but becomes tender and creamy when cooked. Its appearance is similar to a turnip or rutabaga, but with a distinct celery-like aroma.
Origins and history
Celeriac is native to the Mediterranean region and has been cultivated for centuries. It was popularized in French cuisine and has since spread to other parts of the world. It is commonly used in European and Middle Eastern cuisines, where it is prized for its unique flavor and versatility in both raw and cooked preparations.
Nutritional information
Celeriac is low in calories and a good source of dietary fiber, vitamin C, and potassium. It also contains small amounts of other vitamins and minerals.
Allergens
There are no known allergens associated with celeriac.
How to select
When selecting celeriac, choose firm, heavy roots with smooth skin. Avoid any that have soft spots, blemishes, or signs of mold. The smaller roots tend to be more tender and flavorful. Look for celeriac with fresh, green leaves, as they indicate freshness.
Storage recommendations
To store celeriac, remove the leaves and store the roots in a cool, dark place, such as a cellar or refrigerator. It can be stored for several weeks if kept in a perforated plastic bag to maintain humidity. The leaves can be wrapped in a damp paper towel and stored separately in the refrigerator for a few days.
How to produce
Celeriac can be grown in home gardens by sowing seeds or planting young plants in well-drained soil. It requires regular watering and prefers cool temperatures. Harvest the roots when they reach a desirable size, usually after 90-120 days of growth.
Preparation tips
Celeriac can be used in a variety of ways. It can be grated and used raw in salads, sliced and roasted, mashed like potatoes, or pureed into soups and sauces. It pairs well with flavors like lemon, garlic, thyme, and parsley. To prevent discoloration, toss cut celeriac with lemon juice or immerse in water with added lemon juice or vinegar.
Substitutions
Parsnips or turnips can be used as substitutes for celeriac, although they will impart a slightly different flavor to the dish.
Culinary uses
Celeriac is commonly used in soups, stews, gratins, and salads. It can also be used as a flavorful addition to mashed potatoes or roasted vegetables. In French cuisine, it is often used in remoulade, a classic salad made with a mayonnaise-based dressing.
Availability
Celeriac is commonly available in Europe, North America, and parts of Asia. It is cultivated in countries such as France, Germany, the Netherlands, the United Kingdom, the United States, and China.
