Celeriac (2024)

FAQs

What is celeriac called in the USA? ›

Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots.

Celeriac is a root vegetable closely related to celery. It can be enjoyed raw or cooked and works well in salads, as well as mashed, baked, roasted or boiled.

This odd little food has earned the nickname of “The Ugly One” because of its bizarre, almost alien look, but it's proper name is celeric (also known as celery root, turnip-rooted celery or knob celery). It's used quite often in Europe, and the first record of it being used as food was in France in 1623.

Celeriac is a type of celery grown for its root rather than its stalks. It's a popular vegetable in Europe and North Africa, where it's a favorite in salads, soups, and stews. The slow-maturing veggies are planted in the spring then harvested in the fall and winter.

Celeriac can also serve as an alternative to potatoes for people who are trying to reduce their calorie or carbohydrate intake. According to the USDA, one cup of boiled celeriac pieces contains 42 calories and 9.14 g of carbohydrate. The same amount of boiled potatoes provides 134 calories and 31.2 g of carbohydrate.

My suggestion for a celery root substitute would be parsnip. While parsnips don't taste anything like celery root, their color and texture would compliment the dish in a similar way as well as provide a nice flavor. As mentioned in other answers, celeriac is a very unique ingredient and is tough to replace.

Celeriac soup is a great winter staple, or try celeriac oven chips for a healthier twist. This root veg works well in creamy dishes, and with cheese – try a celeriac bake with parmesan crumbs for your next roast dinner, or keep things simple with a twist on mash potatoes, like our celeriac champ.

It has an earthy taste with a slight hint of celery flavor. The texture is close to a turnip or potato. Celeriac isn't just tasty, it also has some great health benefits. It's high in fiber and various vitamins and minerals.

What does celeriac taste like? Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radishes and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.

The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size. It's used in a ratio that's 2 parts onion to 1 part celery and carrot. Saute in Butter. Mirepoix is the start of many French dishes, such as coq au vin and lamb stew.

Is celeriac the same as rutabaga? ›

Celeriac is one of my favorite roots. It's sweet, savory, and has a slight flavor of celery. Rutabaga is a cross between a potato and a turnip; it has a great texture and a sweet edge that is wonderful roasted.

Despite its name, it is not a close relative of the turnip. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached.

Fun facts about celeriac:

Other names for celeriac or celery root include “celery knob” and “turnip celery.” Celery root became available in the U.S. in the 19th century but never became mainstream. Historically, it has been much better known in Europe, Western Asia and North Africa.

Cream: Celeriac can be paired with cream for a rich and creamy side dish. Meats: Celeriac can be paired with meats such as bacon, sausage, ham, and chicken. Nuts: Celeriac can be paired with nuts such as hazelnuts, almonds and walnuts for added texture and flavour.

Studies suggest that celery has protection against a substance that may damage sperm count. Celery benefits for sperm are notable, as celery extract enhances sexual performance and improves sperm count. It may be because it appears to have inhibitive effects against free radicals, which can adversely impact fertility.

celeriac in American English

(səˈlɛriˌæk ) noun. a variety of celery (Apium graveolens var. rapaceum) grown for its edible, fleshy, white root.

It's related to the celeriac/celery and cumin. The. seeds are called Kings Jeera (cumin) in Indian.