Historically, Celeriac is probably more commonly known as celery root. It is a turnip-rooted vegetable, and the root forms a solid knob just below the soil surface.
Italian and Swiss botanists gave the first description of celeriac about 1600. It became popular in Europe in the eighteenth century, but has never been popular in England or the United States.
Most of the United States’ supply of celery root is grown in California. It is available September to April.
When selecting this vegetable, choose roots that are firm. Press the tops of the roots to check for internal rot.
Celery root is usually boiled and eaten alone or in salads. To store, wrap it is plastic wrap and keep it very cool.
The Therapeutic Value of Celery
Celery root is high is phosphorus and potassium. It is beneficial to the lymphatic, nervous, and urinary systems.
Nutrients in one pound of celery
Protein: 7.0 g
Fat: 1.2 g
Carbohydrates: 33.2 g
Calcium: 168 mg
Phosphorus: 449 mg
Iron: 2.3 mg
Vitamin A: 0
Thiamine: 0.20 mg
Riboflavin: 0.11 mg
Niacin: 1.2 mg
Ascorbic acid: 30 mg