Root Celery, knob celery, turnip rooted celery
close cousin Celery, Celeriac is very low in calories. 100 g root
contains just 42 calories. Celeriac is a very good source of vitamin K.
100 g root provides about 41 µg or 34% of recommended daily intake.
Vitamin-K helps increase bone mass by promoting osteotrophic activity
in the bones. Research studies suggest that it also has established
role in Alzheimer's disease patients by limiting neuronal damage in the
brain. Also a very good source of some of the essential minerals such
as phosphorus, iron, calcium, copper, and manganese. Phosphorus is
required for cell metabolism, buffer system, bone and teeth. Copper
helps restore immunity, prevents anemia, and required for bone
metabolism. Further, it contains some of the valuable B-complex
vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and
thiamin. Fresh root also provides moderate amounts of vitamin C (8
Its root features coarse, knobby, outer surface with small rootlets. Inside, the white smooth flesh has a celery-like flavor.
prepare, just scrub and wash the root in cold running water to remove
off surface sand and soil. Mop dry using absorbent cloth. Trim off at
top and base. Then cut the entire tuber into four quarters. Scrape-off
its outer skin using a thick knife.
Just like potato, it turns to a
brownish discoloration soon upon exposure to air. Simply rub a lemon or
orange slice over the cut surface to prevent this. Chop the white
flesh into cubes or slices as you desire before adding to recipes.
Boiled celeriac can be mashed and added to other vegetables.
Celery, celery salt
and carrots can sometimes be used as a substitute depending
on the situation.
celeriac as you would do for turnips and carrots. It has very good
keeping quality and keeps well for 3-4 months if stored between 0°C and
5°C and not allowed to dry out. So keep it in a plastic bag inside the
vegetable compartment of the refrigerator. Do not keep in the deep
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