Celery root
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
- Medical encyclopedia article on Celery root
- Wikipedia's article - Celery root
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