Celery root

From WikiMD's Wellness Encyclopedia

Celery Root also known as celeriac, is a root vegetable that is closely related to celery, parsley, and carrot. It is a popular ingredient in European cuisine and is gaining popularity in other parts of the world due to its unique flavor and health benefits.

Description[edit | edit source]

Celery root is a round, knobby vegetable that is usually about the size of a large apple or small grapefruit. The outer skin is rough and brown, while the inside is creamy white. It has a strong, earthy flavor that is similar to celery, but with a slight nuttiness.

Cultivation[edit | edit source]

Celery root is a cool-weather crop that is typically planted in the spring and harvested in the fall. It prefers well-drained soil and plenty of sunlight. The plant is relatively hardy and can tolerate light frosts, making it a good choice for northern climates.

Culinary Uses[edit | edit source]

Celery root can be eaten raw or cooked. It is often used in soups, stews, and roasts, where it adds a rich, earthy flavor. It can also be mashed, roasted, or used in salads. In addition to its culinary uses, celery root is also used in traditional medicine for its purported health benefits.

Health Benefits[edit | edit source]

Celery root is a good source of dietary fiber, vitamin K, and vitamin C. It is also low in calories, making it a healthy choice for those trying to lose weight. Some studies suggest that celery root may have anti-inflammatory properties and could help to lower blood pressure.

See Also[edit | edit source]

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD