Celeriac (Knoldselleri) // Season: winter โ„๏ธ & Autumn ๐Ÿ‚

Celeriac (Knoldselleri) // Season: winter โ„๏ธ & Autumn ๐Ÿ‚

Grandma Sita discover a delightful, delicious root vegetable garnered from celeriac plants in Denmark. Itโ€™s very possible that you have never tried or seen this tasty celeriac root ๐Ÿ˜‹ Looking to expand your root vegetable knowledge? So what is celeriac and how to cook it? Read on to learn more…ย 

Luckily Grandma Sita got a organic ugly celeriac from a GRIM box ๐Ÿ™ŒEAT GRIM will give 20% off to your first box ๐Ÿ“ข Discount code: sita-nena ๐Ÿ‘Œ a great incentive to try it out! Check more info about here โžก๏ธ @eatgrim

๐Ÿ“ท by @claws_q ย 


Celeriac (Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached. Source: wikipedia


  • NUTRITION

This root is an excellent source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Phosphorus is required for cell metabolism, maintaining blood buffer system, bone, and teeth formation. Copper helps restore immunity, prevents anemia, and essential for bone metabolism.

Source: Healthline.com


Nutrition information for major nutrients of 100g of celeriac

Calories

42

Carbohydrates

9.20 g

Fiber

1.8 g

Sugars

1.5g

Fat

0.3 g

Protein

1.5 g

Vitamin A

20 IU

Vitamin B1

0 mg

Vitamin C

8 mg

Vitamin D

0 IU

Iron

0.7 mg

Calcium

43 mg

Potassium

300 mg


  • CULTIVATION

The cultivation and harvesting of celeriac occurs primarily in Northern Europe and throughout the Mediterranean Region. Celeriac growing also occurs in North Africa, Siberia, and Southwest Asia and even minimally in North America, where the cultivar โ€˜Diamantโ€™ is most likely cultivated. The plant is indigenous to the Mediterranean and has long been a popular root veggie in a variety of European cuisines. Celeriac root can be harvested at most any time, but as mentioned is easier to manage when the root is on the smaller side.ย 

Celeriac, Apium graveolens var. rapaceum, is also often referred to as celery root, knob celery, turnip-rooted celery and German celery. Celeriac plants are cool hardy and the root itself has a lengthy storage life of about three to four months, provided it is stored between 32 to 41 F. (0-5 C.) with moist conditions and the foliage removed. Despite being a root veggie, celeriac contains very little starch comparatively, between 5 and 6 percent by weight.

Although the leaves are edible, celeriac plants are grown for their fairly large root or hypocotyls, which may be harvested when the bulb is about baseball sized to 4 inches in diameter. Smaller is better in this case, as the larger root tends to become tough and harder to deal with โ€” peeling and cutting, that is. The root is used either raw or cooked and tastes much like common garden variety celery stalks with which it shares some lineage.
Source: gardeningknowhow.com


  • LOCAL PRODUCERS โ™ป๏ธ

Celeriac has maximum flavor after the first frost in the fall and can be allowed to languish in the garden to harvest as needed. There are many local farms and gardens where you can choose and pick celeriac by yourself in Denmark! To find your nearby celeriac garden, please click below:


  • USES

The Celeriac, a member of the parsley family (Umbelliferae), may be eaten sliced, grated, roasted, stewed, blanched and is especially sublime mashed into potatoes. The exterior of the root is knobby, brown in hue, and must be peeled to reveal the brilliant white interior prior to use. Although cultivated for the flavorful root, celeriac plants are a nice addition to the garden with spring green foliage that is predominantly pest resistant.

Source: gardeningknowhow.com


  • PLANT-BASED RECIPES๐ŸŒฑ

๐Ÿ‘‰๐Ÿผ Celeriac soup by Grandma Sita


  • FUN FACT

Celeriac originated in the Mediterranean Basin. It was mentioned in the Iliad and Odyssey as selinon.

Source: wikipedia



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