Celeriac, often referred to as celery root or knob celery, is a unique and frequently overlooked root vegetable. It offers an earthy, nutty flavor profile, making it a versatile ingredient in various culinary applications. It adds depth to many dishes.
What is Celeriac?
Celeriac (Apium graveolens var. rapaceum) is cultivated for its swollen, edible root. Its exterior is typically gnarled, bumpy, and brownish, often covered with small rootlets, but beneath this rough skin lies a creamy white interior. While related to common celery, celeriac is grown for its bulbous base.
The flavor of celeriac is a nuanced blend, distinct from the familiar celery stalk. It presents a mild celery taste combined with nutty and earthy undertones, sometimes described as having hints of parsley or aniseed. This profile allows it to complement other ingredients in various preparations.
Growing Celeriac
Celeriac thrives in full sun, though it can tolerate light shade, especially in warmer climates. It requires a long growing season, typically 110 to 120 days to mature from seed. Starting seeds indoors 8 to 12 weeks before the last expected spring frost is recommended, as germination can be slow. Seeds need light to germinate, so they should be barely covered with soil.
Celeriac needs consistently moist, well-draining, and rich soil. Incorporating organic matter, such as compost or well-rotted manure, helps retain moisture and provides nutrients. Consistent watering is crucial, as irregular moisture can lead to tough, woody roots or hollow centers. Mulching around plants helps maintain soil moisture and coolness. Celeriac is a heavy feeder, benefiting from moderate fertilization throughout the growing season, particularly with potassium and nitrogen.
Pest and disease issues for celeriac are minimal, but young seedlings can be susceptible to slugs. Other concerns include celery leaf miner and leaf spot disease. Maintaining good air circulation and removing affected leaves manages these problems. Harvesting typically occurs when the swollen roots reach 3 to 5 inches in diameter, usually from October through March, and can be gently eased from the soil with a fork.
Preparing and Cooking Celeriac
Preparing celeriac begins with cleaning its irregular, knobby exterior. Using a sharp knife is more effective than a peeler for removing the tough, brownish skin and any small rootlets. Once peeled, the white flesh can be prone to browning, so submerge cut pieces in acidulated water (water with a splash of lemon juice or vinegar) if not used immediately.
Celeriac offers culinary versatility. It can be roasted for caramelized sweetness, mashed as a flavorful alternative to potatoes, or pureed into creamy soups and sauces. Its crisp texture also makes it suitable for grating raw into salads or slaws for a refreshing crunch. Celeriac can also be boiled, added to gratins, or incorporated into stews.
Celeriac pairs well with apples, potatoes, and other root vegetables. Cream, butter, and cheese enhance its rich taste in cooked dishes. Herbs like thyme, and ingredients with an earthy or nutty profile, create harmonious combinations.
Nutritional Benefits and Storage
Celeriac is a nutrient-dense vegetable, rich in vitamins and minerals. It is a good source of Vitamin K, Vitamin C, phosphorus, and potassium. It also contains dietary fiber, contributing to digestive health. It is low in calories and carbohydrates compared to some other root vegetables.
The nutrients in celeriac offer health advantages. Vitamin K supports bone health and blood clotting, while potassium regulates blood pressure. Vitamin C acts as an antioxidant, contributing to immune function. The fiber content aids in digestion and manages blood sugar levels.
For storage, whole, unwashed celeriac roots keep well in a cool, dark place, such as a refrigerator crisper drawer, for several weeks or even up to two months. Wrapping it loosely in a paper towel or plastic bag prevents it from drying out. Once cut, celeriac should be stored in the refrigerator and ideally used within a week. Freezing is also an option; peeled and cut celeriac can be blanched briefly before freezing to maintain its texture and color. Frozen celeriac can last for several months.