A member of the celery family, celeriac has a flavor that blends celery and parsley. Nevertheless, only its roots are used for cooking. It is often referred to as celery root, turnip rooted celery, or knob celery.
Celeriac was originally developed in the 1600s, probably in Italy. Today, it is popular all over Europe. Celeriac is just becoming appreciated in the United States and can be purchased in most larger super-markets. Celeriac is identified by its large, bulbous root. It grows to an average of 3.5 inches in length. The root is light brown in color and surrounded by rough, green stalks. Smaller to medium sized roots are considered more flavorful. Celeriac, can be stored in the refrigerator, after stalks and leaves have been removed, for a week or more.
Celeriac is grown in a manner similar to the way celery is grown.
Celeriac can be used in place of celery in recipes. When using celeriac in a recipe, wash the root thoroughly in water, then peel its outer skin. Then it can be cut into pieces and added, raw, to a salad. It can also be sliced into sections and boiled to accompany an entree. Celeriac may be baked in its skin. The skin is then easily removed and the inner flesh consumed. It is nice with a bit of butter and salt and pepper.
A 1/2 cup of celeriac, approximately 112 grams, has only 30 calories. As an added benefit, celeriac contains no cholesterol or fat. It is also an excellent source of dietary fiber.