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celeriac
Synonym: celery root; botanical name: Apium graveolens var. rapaceum
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 5001000 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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