Introduction:
The tuberous vegetable is also called root celery. The tuberous root is yellowish-white, greenish or brownish and has white flesh that tastes spicy-fresh and slightly tart.
Use/Preparation:
Together with carrots, leeks and parsley, celeriac is used as a soup green. Raw, the tuber is used for salads. The cooked vegetable can serve as a vegetable garnish, be breaded or made into puree.
Health:
The tuber is rich in vitamins and minerals such as potassium, iron and calcium, as well as vitamin C, B-group vitamins and carotenoids (provitamin A). Celery is said to have a diuretic effect and is therefore helpful, for example, in cases of high blood pressure and oedema. In folk medicine it is also used for gout and rheumatic diseases. It has a soothing effect on flatulence. However, celeriac has a very high allergenic potential.
Alternatives:
Parsley roots or parsnips have a similar, though much milder taste. Turnips or kohlrabi also have a sweet, earthy taste and a crunchy texture reminiscent of celeriac.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 27/113 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,07 g |
| Carbohydrates | 2,3 g |
| Sugar | 0 g |
| Protein | 1,6 g |
| Salt | 0 g |
