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celeriac

 

Synonym: celery root; botanical name: Apium graveolens var. rapaceum


Knollensellerie

 

Celeriac is native to the Mediterranean region. Even in ancient times, celeriac was known as a vegetable, a seasoning, and an officinal herb. Celeriac was introduced to Germany in the early Middle Ages.


Availability


Celeriac can be bought throughout the year, but the supply is greatest from September to March.


Appearance, taste, characteristics


The celery root is spherical and about the size of a fist. The skin is brownish or yellow-white and some small side roots emerge from it. Under the skin is the firm white pulp. Celery roots taste aromatic, somewhat sweet and earthy.


Ingredients


Celeriac is rich in essential oils, which are extracted from the roots, leaves and seeds. Moreover, polyphenols, one of the secondary plant substances, are found in celeriac.

100 g contain:

Celeriac, fresh
Celeriac, cooked
Energie (kcal)
19
15
Wasser (g)
90
92
Eiweiß (g)
2
2
Fett (g)
< 1
< 1
Kohlenhydrate (g)
2
2
Ballaststoffe (g)
4
4
Vitamin C (mg)
8
5
Vitamin A (RÄ) (µg)
3
2
Folsäure (µg)
12
6
Kalium (mg)
321
142
Natrium (mg)
77
35
Calcium (mg)
68
64
Magnesium (mg)
9
5
Eisen (mg)
0,5
0,4



Harmful substances


The nitrate content of celeriac can amount to 500–1000 mg per kg and thus lies in the middle range.


Quality criteria, optimal storage conditions


When you buy celeriac it should have fresh, green leaves. The root itself should be free of cracks; the skin should not give way when pressed. Test it by tapping: if it sounds hollow you shouldn't buy it. In addition, you should choose relatively heavy but small roots, as large roots are often woody.

Celeriac keeps in the refrigerator for about 1 week.


Form of consumption, use, processing, practical tips for preparation


Celeriac can be eaten both raw and cooked. First the root should be washed thoroughly and the small roots and green leaves removed. Then it can be peeled. The root may also be cooked first and then peeled, but in this case the cooking water should not be used further. If you want to eat the celeriac as a raw vegetable it is advisable to grate it. Cooked celeriac can be added to salads, soups or stews. A particularly well-known salad with celeriac, julienned apple and chopped walnuts is Waldorf salad.

The smaller leaves can also be used as a vegetable. A large part of the celeriac harvest is used in the food industry, where it is mainly tinned. Celeriac is suitable for freezing after it is blanched. The essential oils extracted from the root, leaves and seeds are used in seasoning sauces and liqueurs.


Seasoning tip


Salt, pepper and lemon taste good with celeriac.

 

 

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