Celery Root

Celery root, Celeriac or celery originated in the Mediterranean Basin and was mentioned in ancient texts. It was grown for medicinal purposes in early civilizations. Typically harvested when the hypocotyl is 10 to 14 centimeters in diameter, celeriac can be eaten raw or cooked. Its taste is similar to the leaf stalks of common celery.

Nutritional Information (per 100 grams):

• Calories: Low in calories
• Water: High water content
• Protein: 1.5 gm
• Fat: 0.3 gm
• Carbs: 9.2 gm
• Protein: 1.5 gm
• Fiber: Good source of dietary fiber

Culinary Uses:

Celeriac or Celery root can be enjoyed in various ways. It can be roasted, stewed, blanched, mashed, or sliced for soups and casseroles. The leaves are flavorful and used as an aesthetic garnish in fine dining.