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HISTORYCelery root is derived from wild celery, which has a small, edible root and has been used in Europe since ancient times (it is mentioned in Homer's Odyssey as selinon). It is unclear when celery root was first cultivated but there are references to it dating back to the seventeenth century. Today celery root is not widely eaten outside of Europe or W. Asia. It is popular in France (where it is used in the classic dish céleri rémoulade - matchsticks of celery in a flavored mayonnaise) and Italy. BIOLOGYApium graveolens var rapaceum is closely related to celery but features a much larger root. NUTRITIONA number of vitamins and minerals are present in celery root, most notably vitamin C, potassium, and phosphorus. TIPSBUYING STORING PREPARING Grate or cut into thin sticks for serving raw (blanch briefly in boiling water for a slightly softer, smoother texture). Boil cubes until tender (15 - 20 minutes) before mashing with potatoes and garlic, or other root vegetables. Celery root also works well in stews and roast celeriac is excellent with meat. PICK OF THE RECIPES |
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main regions: Southern Canada, Northern USA
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