Celeriac
Celeriac
Celeriac (/sɛlɪˈriːæk/), also known as celery root, knob celery, and turnip-rooted celery (although it is not a true turnip), is a variety of celery cultivated for its edible roots, hypocotyl, and shoots.
Etymology
The term "celeriac" is a compound of "celery" and the suffix "-ac" meaning "like". It is derived from the French céleri-rave, where rave is a term used for root vegetables, from Latin radix meaning "root".
Description
Celeriac is a root vegetable with a bulbous hypocotyl. In the Apiaceae family, it is related to carrot, parsley, and parsnip. It is cultivated for its flavorful roots and shoots which are used in cooking. The root has a rough, brown exterior and white flesh inside. It has a taste similar to that of celery and parsley.
Culinary Uses
Celeriac can be eaten raw or cooked. It is often used in soups and stews, and can also be roasted or mashed. It is a common ingredient in the French dish céleri rémoulade.
Nutritional Value
Celeriac is low in calories and high in fiber. It is a good source of vitamin K and vitamin C, and also contains some potassium and phosphorus.
Related Terms
External links
- Medical encyclopedia article on Celeriac
- Wikipedia's article - Celeriac
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