Phone

Foods

Celeriac (celery root)

Why Eat It
Shopping
Preparation
Nutrition Chart


Why Eat It

Closely related to celery, this plant develops a knobby baseball-sized root with a crisp texture and intense celery flavor. (The stalks and leaves are not eaten.) Although not very popular in the United States, celeriac is a favorite vegetable in France and Italy, where it is eaten both raw and cooked. Cooked celeriac and potato complement one another, and the two vegetables are often combined in one dish. Like celery, this fall and winter vegetable can also be used as a flavoring.

Celeriac is low in calories, with about 25 in 3 1/2 ounces (just over half a cup). Vitamin C, potassium, and phosphorus are the key nutrients.

Shopping

Look for smallish, heavy, firm celeriac roots; although the outside may be dirty, it should be free of deep dents, cuts, or soft spots. If the stems and leaves are attached, they should be fresh and green.

Preparation

No matter how you're cooking celeriac, it needs to be scrubbed well. It can be baked in its skin, then peeled; for other cooking methods, the thick skin should be pared off first. Slice or dice celeriac and braise or boil it until tender, or grate it or cut it into thin sticks for serving raw (in salads or as a crudite, with a creamy yogurt dressing or dip).

Nutrition Chart

Celeriac/1 cup cooked

42
Total fat (g)
0.3
Saturated fat (g)
0.1
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.2
Dietary fiber (g)
1.9
1.5
Carbohydrate (g)
9
Cholesterol (mg)
0
Sodium (mg)
95


Date Published: 04/20/2005
Previous  |  Next
> Printer-friendly Version Return to Top