About Celeriac - The Turnip-Rooted Celery
Celeriac is actually a variety of celery that forms a greatly enlarged, solid, globular body just below the soil surface. Also called turnip-rooted celery, celeriac was developed from the same wild species as were our present-day varieties of celery, and at about the same time.
Celeriac tastes similar to a blend of celery and parsley; its interior is smooth and white, like a turnip. One half cup of celeriac, contains only 30 calories, no cholesterol or fat and provides an excellent source of fiber.
Storage
Do not wash your celeriac until ready to use. Remove stalks and leaves, place in a plastic bag and refrigerate for up to one month. To use, first wash the root thoroughly in water then peel its outer skin. Peeled celeriac will darken when exposed to air. To retard this oxidation, toss with lemon juice or keep in cold water until ready to use.
Preparation
A versatile vegetable, celeriac can be used in recipes that call for celery. It is especially good when used as an ingredient in soups and stews or when cooked and served as a side dish. It has an excellent crisp texture, raw or cooked. Here are a few preparation ideas:
Grate it raw (or cut into pieces) to add to a salad.
Boil cubes or slices until tender; drain and top with butter, chives, chopped walnuts, salt and pepper.
Bake whole in its skin in a 350 degree F. oven for about 1 hour. Once baked, remove the skin and enjoy the flesh topped with a little butter.
Bake or boil and mash with potatoes.
Celeriac has long been a staple of European cuisine. With its great flavor and versatility, it is now a welcome addition to American kitchens.
Sources: aggie-horticulture.tamu.edu and www.essortment.com.