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Culinary Dictionary
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| Category: Vegetables and fungi |
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Celery root - Celeriac | ||
 Celery root, also called celeriac, is an edible root vegetable in the celery family. The stalks and leaves of celery root strongly resemble celery, although they are not very good to eat. Celery root itself is a lumpy tuber of unprepossessing appearance, although it packs an excellent taste and is used throughout European cuisine, especially in France. Celery root is beginning to be popular in the United States, with more cooks discovering its myriad uses.Celery Root has a pungent celery-like flavor and is, in fact, a special variety of celery, developed by gardeners during the Renaissance. Appearance: Celery root resembles a misshapen turnip. It is brown and lumpy, and the brown outer skin should be washed and peeled before cooking. Nutrition Facts: Rich in phosphorous and potassium. History: Celery root is derived from wild celery, which has a small, edible root and has been used in Europe since ancient times (it is mentioned in Homer\'s Odyssey as selinon). It is unclear when celery root was first cultivated but there are references to it dating back to the seventeenth century. Today celery root is not widely eaten outside of Europe or W. Asia. It is popular in France (where it is used in the classic dish céleri rémoulade - matchsticks of celery in a flavored mayonnaise) and Italy. |