Celeriac, a root vegetable, belongs to the umbelliferae family. It has a large and knobby root that grows underground. Celeriac is a spicy companion in the kitchen, but also offers many health benefits.
Here’s what you should know about celeriac.
Celeriac, a root vegetable, belongs to the umbelliferae family. Celeriac was used in ancient times as a vegetable, spice and valuable crop, and was highly valued in Rome as an antidepressant. In the Middle Ages, celeriac was largely forgotten, but was rediscovered in Italy in the 17th century. Nowadays, Europe is the main consumer of the root vegetable, which is also cultivated here. The large, knobby root that celeriac has can grow to 20 cm wide and weigh a kilogram. It protects itself with a green, thick skin, under which is the fresh, spicy flesh. The taste is slightly more tart compared to the celery stalk. Celeriac harvested young is mild and delicately spicy. If harvested late, it tastes strongly spicy to harsh. Celeriac owes its aroma to the abundant essential oils it contains. The root vegetable varies in shape depending on the variety, from round, flat, to high-oval, to cone-shaped. The leaves of celery resemble those of parsley. It can be used to season dishes. Celeriac can be harvested from May to November. This should be done when it is dry. In addition, it is important that the tubers are not washed under any circumstances, as damp crops could be attacked by pests. If possible, the harvested celery is not exposed to direct sunlight. Celeriac is available year-round, as celeriac can be stored well.
Importance for health
Celeriac is very healthy. Already in the Middle Ages, it was known for its diuretic effect and was sold in pharmacies for this purpose. Even today, the root vegetable is valued in health terms. Celeriac strengthens the immune system and defenses, drains, purifies the blood, relieves coughs and is also said to help with depression or anxiety, as it has a relaxing and calming effect. Celeriac is diuretic due to its high potassium content, so it is helpful for rheumatism and gout, and is also popular for detoxification. However, anyone suffering from kidney disease should avoid celery. The healthy celeriac is also said to prevent the development of high blood pressure and help lower it. Celeriac is also ideal for a figure-conscious diet thanks to its extremely low calorie content.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 42 | Fat content 0.3 g |
| Cholesterol 0 mg |
Sodium 100 mg |
| Potassium 300 mg | Carbohydrates 9 g |
| Dietary fiber 1.8 g |
Protein 1.5 g |
Celeriac has a high content of valuable essential oils, which give the root vegetable its typical taste and smell. In addition, it contains potassium, calcium, iron, carotenoids and important vitamins such as vitamin C and various B vitamins, which make celeriac extremely valuable from a health point of view. In celeriac, the leaves have ten times more calcium than the roots.
Intolerances and allergies
Celery in general is a common cause of food allergies. This includes celeriac as well. In particular, celery allergy is very often combined with pollen allergy to birch or mugwort. In medicine this is called “birch–mugwort-celery syndrome”. Often there is also an allergy to umbelliferous plants, for example carrots, anise, fennel, coriander, caraway, dill and parsley. The symptoms of celery allergy can be mild, but also life-threatening. Symptoms range from irritation in the mouth and throat, for example an itching, swelling or numbness sensation, discomfort in the nose and eyes such as sneezing fits, a running or blocked nose, red or itchy eyes, gastrointestinal complaints such as diarrhea and cramps, to serious life-threatening reactions that require acute emergency measures.It should be noted that unlike numerous other food allergies, cooked celeriac can also cause symptoms.
Shopping and kitchen tips
Celeriac should be stored in the refrigerator at the highest possible humidity and about six degrees to keep it fresh. The better the celeriac tuber is matured, the longer it can be stored. However, it should be consumed after 14 days at the latest. Cut areas of celery should be covered with plastic wrap. Celeriac should not be placed in close proximity to fruit, as fruit ripening gas accelerates spoilage. Celery is also suitable for freezing in portions. However, it should be cooked until done beforehand. Before cooking, the leaves and roots are removed from the tuber. The lower end is cut off generously. Then the celeriac is thoroughly cleaned with water and the thick skin is peeled off. It must be boiled until the vegetable is just cooked, but not disintegrated. It is put on in cold water and simmered only slightly. An alternative to boiling is gentle steaming. This is recommended anyway for the preparation of many dishes, because here the valuable ingredients are destroyed less. It is important that the celery is cut into evenly sized pieces to achieve even cooking. Discoloration of the celeriac pieces after cutting can be avoided if cooking is started immediately. When cut into cubes or slices, celeriac is cooked in about 15 minutes. Whole tubers, on the other hand, can take up to 45 minutes to cook.
Preparation tips
Celeriac offers numerous preparation options in the kitchen. It can be cooked, but equally eaten raw. If it is to be pureed, it must first be boiled until soft and strained well. Then it is refined with cream and butter. Pureed celeriac tastes great as a side dish and is also an optimal base for healthy soups, stews, sauces and hearty vegetable terrines. Celeriac adds its typical flavor to various dishes thanks to its strong aroma. Celeriac is also very popular as a tasty part of raw vegetable salads such as Waldorf salad. In combination with apples and various nuts, for example walnuts, the root vegetable harmonizes perfectly with sweet and sour flavors. In addition, celeriac is often combined with pasta in Mediterranean cuisine, for example in the form of lasagna. There are many other unusual recipes with celeriac. Creativity may be given free rein here. Good ideas and healthy alternatives include celeriac fries, celeriac escalope, which is especially popular with vegans and vegetarians, grilled trout with celeriac or stuffed peppers with a tomato-celeriac ragout. What tastes good is always allowed. There are hardly any restrictions on the use of celeriac.
