Is Celeriac the Root of Celery?

No, celeriac is not the root of common stalk celery; it is a distinct variety of the same plant species, Apium graveolens, cultivated specifically for its edible, knobby root-like hypocotyl. While closely related botanically, farmers grow celery for its crunchy stalks and leaves, and celeriac for its swollen base.

These two vegetables offer unique culinary experiences despite their shared ancestry. Understanding their differences reveals their individual strengths in the kitchen and their distinct nutritional profiles.

What is Celeriac?

Celeriac, also known as celery root, knob celery, or turnip-rooted celery, is a distinct cultivar of the wild celery species, Apium graveolens, prized for its large, edible bulb-like base. This gnarly, brown-skinned vegetable is technically a swollen hypocotyl, which is a part of the stem that grows just below the soil surface. Inside, its flesh is pale, dense, and resembles a potato or turnip.

Celeriac has an earthy, nutty flavor with a hint of celery and parsley. It is a staple in European cooking, particularly French cuisine. Its season typically runs from October through March in colder months.

How Does Celeriac Differ from Stalk Celery?

Celeriac differs significantly from stalk celery in its primary edible part, growth habit, and flavor profile, despite sharing the same botanical species, Apium graveolens.

Celery is cultivated for its long, crisp, green stalks and edible leaves. Celeriac, conversely, is grown for its large, bulbous, subterranean hypocotyl.

Their textures are also notably different; common celery is crunchy and watery, while celeriac is dense and potato-like when cooked. Although both share a “celery” taste, celeriac offers an earthier, more intense, and slightly sweeter flavor.

The nutritional composition also varies. Celeriac generally has more fiber, vitamin K, vitamin C, vitamin B6, phosphorus, and manganese per serving. Celery, however, contains more vitamin A and folate.

What are the Origins and Cultivation of Celeriac?

Celeriac originated in the Mediterranean Basin and Northern Europe and is cultivated for its swollen hypocotyl, requiring cool temperatures and consistent moisture to thrive. Both celeriac and common celery were developed from the same wild celery species, Apium graveolens. Early forms of celery were used for medicinal and religious purposes in ancient Egypt, Greece, and Italy. Its cultivation for culinary use, specifically for the root, was documented in Europe around the 1600s.

Celeriac is a cool-season crop that thrives in rich, compost-amended, and consistently watered soil. Gardeners typically start seeds indoors 10 to 12 weeks before the last frost. Seedlings need hardening off before transplanting outdoors in late May or early June. Plants are usually spaced 6 to 8 inches apart within rows. Celeriac is a biennial plant, but farmers typically grow it as an annual for harvest. It matures slowly, with the bulbous hypocotyl reaching 3 to 5 inches in diameter for harvest, usually from late August to October.

What are the Nutritional Benefits of Celeriac?

Celeriac offers a range of nutritional benefits, including significant amounts of fiber, vitamins K, C, and B6, and important minerals like potassium, phosphorus, and manganese. It is a low-calorie, low-fat, and low-carbohydrate vegetable.

• Bone Health: Celeriac is an excellent source of vitamin K, providing about 64 micrograms per cup of raw celeriac. Vitamin K is crucial for calcium absorption and bone mineralization, reducing the risk of fractures and osteoporosis.
• Heart Health: It is rich in potassium and vitamin C. Potassium helps regulate blood pressure and can reduce the risk of stroke. Vitamin C contributes to improved ascorbic acid levels, which can reduce high blood pressure.
• Antioxidant Properties: Celeriac contains powerful antioxidants, including vitamin C, phenolic compounds, and flavonoids. These compounds combat free radicals, reduce oxidative stress, and may protect against chronic diseases.
• Digestive Health: As a good source of dietary fiber, celeriac supports regular bowel movements and a healthy gut microbiome. Fiber promotes satiety and helps stabilize blood sugar levels.
• Immune System Support: The high vitamin C content in celeriac boosts white blood cell production, strengthening the body’s ability to fight infections.

One cup of raw celeriac (approximately 156 grams) contains about 65.5 calories, 14.4 grams of carbohydrates, 2.3 grams of protein, and 2.8 grams of dietary fiber. It provides approximately 80% of the daily value for vitamin K, 21% for vitamin C, 18% for phosphorus, 13% for potassium, 13% for vitamin B6, and 12% for manganese.

“Celeriac is a nutrient-dense, low-calorie vegetable with significant health benefits, including cardiovascular support, anti-inflammatory effects, improved digestion, and bone health promotion,” states a review from The Medicinal Chef.

How Can You Prepare and Cook Celeriac?

You can prepare and cook celeriac in numerous ways, including roasting, mashing, pureeing, or adding it raw to salads, showcasing its versatile flavor. Its tough, knobby exterior requires careful peeling, often with a sharp knife.

• Preparation:
  • Wash the celeriac thoroughly.
  • Use a sharp knife to slice off the top and bottom.
  • Place it on a cutting board, flat side down, and cut downwards to remove the thick, brown skin, following the natural curve.
  • Once peeled, the creamy-colored flesh can be grated, diced, or cut into desired shapes.
  • To prevent browning, immediately place cut celeriac into acidulated water (water with a splash of lemon juice or vinegar).

Celeriac’s dense texture makes it suitable for many cooking methods:

• Raw: Grate it into slaws or salads for a refreshing, crisp texture. This is a key ingredient in céleri remoulade, a classic French dish.
• Roasted: Cubed or sliced celeriac roasts beautifully, developing a sweet, earthy, and slightly caramelized flavor. Jamie Oliver suggests roasting diced celeriac with lemon thyme.
• Mashed or Pureed: Boil or steam celeriac until tender, then mash it like potatoes or blend into a silky puree. This works well in soups or as a side dish.
• Soups and Stews: Its robust flavor holds up well in hearty soups, bisques, and stews.

Is Celeriac a Good Alternative to Potatoes?

Yes, celeriac is an excellent alternative to potatoes, especially for those seeking a lower-carb option with a distinct, earthy, and nutty flavor. It provides a similar dense, starchy texture to potatoes when cooked. For instance, one cup of boiled celeriac contains 42 calories and 9.14 grams of carbohydrates, significantly less than an equivalent amount of potatoes. This makes it a popular choice for low-carb diets.

You can substitute celeriac for potatoes in many recipes, including gratins, mashes, and roasted dishes. Its unique flavor profile adds depth that potatoes do not offer.

What are Common Celeriac Varieties?

Common celeriac varieties vary in size, shape, and suitability for different climates, offering gardeners and cooks several choices. These varieties are often selected for their smooth skin, which makes peeling easier, and their flavor intensity.

• ‘Giant Prague’: This heirloom variety produces large, round roots with excellent flavor, often described with a slight celery and aniseed taste. It stores well after harvest.
• ‘Diamant’: Known for its medium to large roots and relatively smooth skin, ‘Diamant’ offers reliable flavor and is a common choice.
• ‘Brilliant’: This variety yields compact, medium-sized roots with a mild flavor and is known for being quick-growing.
• ‘Monarch’: ‘Monarch’ produces large, uniform roots with a sweet, nutty flavor and a smooth exterior, making it easier to peel.
• ‘Ibis’: Offers a delicate celery flavor, is fast-growing, produces large and smooth tubers, and is resistant to bolting and celery leaf spot.
• ‘Alabaster’: This type has a pronounced celery flavor.
• ‘Mars’: ‘Mars’ plants grow large with uniform roots.

Choosing the right variety can impact both ease of preparation and the final culinary outcome. Always consider local growing conditions and desired flavor profile when selecting celeriac seeds.

FAQs about Celeriac

Is celery root the same as celeriac?

Yes, “celery root” is another common name for celeriac. They refer to the same distinct variety of Apium graveolens cultivated for its edible bulbous hypocotyl.

Can you eat celeriac raw?

Yes, you can eat celeriac raw. It offers a refreshing, crisp texture and is often grated into salads or slaws.

What does celeriac taste like?

Celeriac has an earthy, nutty, and slightly sweet flavor with hints of celery and parsley. When cooked, its taste can become milder and more earthy.

How do you store celeriac?

Store whole, unpeeled celeriac in a cool, dark, and dry place like a root cellar or refrigerator crisper drawer. Wrapping it in a damp paper towel within a plastic bag helps retain moisture, allowing it to last for several weeks, or even up to two months. Once cut, store it in acidulated water in the refrigerator for up to a week to prevent browning.

Is celeriac good for you?

Yes, celeriac is very good for you. It is low in calories and carbohydrates, yet rich in fiber, vitamins K, C, and B6, and minerals like potassium and phosphorus. These nutrients support bone health, heart health, digestion, and the immune system.

Conclusion

Celeriac, often called celery root, is a uniquely rewarding vegetable that stands apart from common stalk celery despite their shared botanical origins. While both belong to the Apium graveolens species, celeriac is specifically bred for its substantial, edible hypocotyl. Its earthy, nutty flavor and versatile texture make it a valuable ingredient in diverse cuisines, offering a nutritious alternative to potatoes and a distinctive character to many dishes. Exploring celeriac opens up a world of culinary possibilities, from crisp raw salads to comforting roasted preparations.