Celeriac

Description

Celeriac is a uniform, bulbous, and slightly rough bulb with a beige-brown skin and creamy flesh, with an earthy-nutty flavor and a distinct, mild note of celery. It has a firm texture, which allows it to maintain its shape after cooking, and its fine fibers give it a pleasant structure both raw and after thermal processing. It is low in calories, rich in fiber, potassium, vitamin K, vitamin C, folic acid, and antioxidants, which promote digestion, regulate blood pressure, and support bone health. In the kitchen, it works well in soups, creams, purées, and casseroles, as a base for broths, in remoulade salads, and roasted or stewed instead of potatoes. It should be stored cool and moist in the refrigerator, preferably in a perforated bag, where it can last for several weeks; peeled or cut celeriac should be kept in water with a bit of lemon juice, and for longer storage, it is advisable to blanch and freeze it.