Celeriac
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Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and 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 group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots. Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe. It is also but less commonly cultivated in North Africa, Siberia, Southwest Asia, and North America.
Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and 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 group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots. Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe. It is also but less commonly cultivated in North Africa, Siberia, Southwest Asia, and North America. ==Culinary use== Typically, celeriac is harvested when its hypocotyl is in diameter. This is white on the inside, and can be kept for months in winter. It often serves as a key ingredient in soup. It can also be shredded and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use. The shelf life of celeriac is approximately six to eight months if stored between , and not allowed to dry out. However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The centre of celeriac becomes hollow as it ages, though even freshly harvested celeriacs can have a small medial hollow. The freshness will also be obvious from the taste; the older it is, the weaker the celery flavour. ==See also== List of vegetables List of root vegetables ==References== ==External links== Nutritional Summary for Celeriac, cooked, boiled, drained, without salt de:Echter Sellerie#Knollensellerie it:Sedano rapa
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