Celery root

From WikiMD.org
Jump to navigation Jump to search

Celery Root

Celery root (/'sɛləri rʊt/), also known as celeriac, is a type of root vegetable that is a variety of the celery plant, Apium graveolens.

Etymology

The term "celery root" is derived from the Latin celeri and the Old English rot, which mean "celery" and "root" respectively. The term "celeriac" is a combination of celeri and the Greek -akos, meaning "pertaining to".

Description

Celery root is a bulbous root vegetable that grows underground, similar to a potato. It has a rough, brown exterior and a white interior. The taste is similar to that of celery, but with a slightly nutty flavor.

Culinary Uses

Celery root is often used in cooking, where it can be roasted, boiled, or used in soups and stews. It is also commonly used in salads, either raw or cooked.

Nutritional Value

Celery root is a good source of vitamin K, vitamin C, and dietary fiber. It also contains smaller amounts of vitamin B6, manganese, and potassium.

Related Terms

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski