Celeriac (Celery Root)

Celeriac, also known as celery root, is a variety of celery grown for its edible bulbous root crown. This unique looking vegetable will appear a few times in your share in the mid to late fall. Do not be put off by its rough exterior; inside is a surprisingly delicious and versatile vegetable.

Cooking Tips

Celeriac has an excellent crisp texture raw or cooked, and super concentrated celery flavor that enhances its usefulness as both vegetable and seasoning. It has a tough, furrowed, outer surface that is usually peeled or sliced off before use. Peeled celeriac will darken when exposed to air. To slow this process submerge peeled and/or cut celeriac in acidulated water (water with lemon juice, lime juice or vinegar added). Lemon juice can also be added to cooking water. Celeriac may be used raw or cooked. Raw celeriac is excellent, try celeriac sticks tossed in your favorite dressing or grate it raw into a salad. It is also often used as a flavoring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes.

Storage Tips

Remove green tops from celeriac before storing, but do not wash celeriac before storing. Place it in a hydrator drawer or store it in a plastic bag and refrigerate. It will keep for up to 2-3 weeks, but is best used within a week for the fresher flavor.

Nutrition

Celeriac is high in carbohydrates, vitamin C, phosphorus and potassium. Unlike other root vegetables, which store a large amount of starch, celery root is only about 5-6% starch by weight.

History

Celeriac was originally grown in Northern Europe and the Mediterranean. Today, the vegetable is still very popular in Europe and Russia. As a matter of fact, in Germany and France, our commonly known stalk-type celery is barely used.