Celeriac

Celeriac serves as the perfect winter alternative to potatoes and other starchy vegetables. Culinary experts lovingly call it “the unsung frog prince of winter vegetables”. Celeriac is also known by names such as celery root, knob celery or turnip-rooted celery. It is also known for its ugliness and has earned nickname as the “vegetable world’s ugly duckling”.  This non-starchy vegetable is not so popular in America, but Europeans are known to be the largest users of this vegetable. Its most classic use is in preparation of cold French salad called celerie remoulade. Botanists say that this starch belongs to the genre of carrots, anise, parsnips, and parsley, which are normally valued for their edible tops, stalks and roots. Celeriac and stalk celery have lot more in common as they are developed from the same wild species. This vegetable is hearty and good for storage too.

History of Celeriac
The earliest mention of the vegetable is found in Homer’s Odyssey (800 B.C). The ancient Greeks called in Selinon. The vegetable gained historic popularity in middle ages. The first recorded mention of the vegetable as edible plant was made in France in 1623. The vegetable has become a popular choice in Europe by the end of the 17^th century.

Culinary Uses of Celeriac
During the chilling winter season this root vegetable is used as a healthy non-starchy substitute for potatoes in a warming meal. It also serves as a winning accompaniment for salad or fresh green salad. The vegetable is valued for its healthy celery flavor and is used in the preparation of stews and soups. It is usually used in the preparation of gratins, casseroles and baked dishes.

Preferable Methods of Cooking Celeriac
The vegetable can be treated and cooked like potatoes. They taste good when boiled, mashed, fried, or shaped into batons. The vegetable tastes good even when roasted or grilled.

Popular Celeriac Recipes

• Celeriac Root- Potato Mash with Dill: This is one of those unusual celeriac recipes where the non starch vegetable and potato mash are blended in a  unique proportion to accompany a turkey preparation. That means it is perfect to be served during the Thanksgiving dinner.
• Celeriac & Spinach Soup: This is a sweet chowder celeriac recipe which is completed only after garnishing with virgin olive oil croutons and fresh goat cheese.
• White Velvet Soup: The subtle flavor of this soup is more enhanced with the usage of celeriac. The soup also tastes good when cold.
• Oven Roasted Winter Vegetables: This celeriac recipe sometimes serves as a complete meal in itself. The knob root is added to enhance the freshness of the dish.
• Potatoes with Celeriac and Orange Oil: The flavors of orange oil and freshness of knob root simply compete with each other to arouse the taste senses.
• Erwtensoep - Dutch Pea Soup: The soup is not a starter but a perfect meal in itself. When cold, the soup is thick enough to be cut with a knife.
   

Health and Nutrition Facts Related to Celeriac
Celeriac is largely made up of water. It is good source of dietary fibers, protein, Vitamin K and phosphorous. It is low in fats, but high in carbohydrates.