Celeriac

Description

Celeriac (Apium graveolens var. rapaceum) is a type of root vegetable that belongs to the parsley family. It is also known as celery root or turnip-rooted celery. Physical characteristics: Celeriac has a bulbous, irregularly-shaped root with a rough, brown exterior and a white or pale yellow interior. The root can grow up to 6 inches (15 cm) in diameter and has a crunchy, firm texture. Function and common uses: Celeriac is a versatile vegetable that can be used in a variety of dishes, including soups, stews, salads, and side dishes. It has a mild, sweet flavor and can be eaten raw or cooked. It is a good source of vitamins and minerals, including vitamin K, potassium, and fiber. Historical context: Celeriac has been cultivated in Europe since the 17th century and was a popular ingredient in medieval cooking. It was often used as a substitute for celery in recipes, as it has a similar flavor and texture. Relevant details: Celeriac is a cool-season crop, which means it prefers to grow in cooler temperatures and can tolerate light frosts. It is often harvested in the fall or early winter, when the root is mature and the tops of the plants have begun to yellow and die back.