Celeriac

Celeriac (also called celery root) is a different form of the familiar stalk celery, with a more subtle flavour. The off-white orb tapers into a gnarled mass at the bottom and has a rough, pebbled texture all over. The green stalks that sprout from a celery root aren't for snacking - they're more pungent and not as crisp as regular celery - but are wonderful simmered in soup or stock.

Health Benefits:  Celeriac is very low in calories. 100 g root contains just 42 calories, slightly higher than its leaf-tops. Its smooth flesh has some health benefiting plant-nutrients, minerals, vitamins, and dietary fiber. Like in carrots and other members of Apiaceae family vegetables, celeriac too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol. Several research studies from scientists at University of Newcastle at Tyne found that these compounds have anti-cancer function and offer protection from colon cancer and acute lymphoblastic leukemia (ALL). Celeriac is very a good source of vitamin K. 100 g root provides about 41 µg or 34% of recommended daily intake. Vitamin-K help increases bone mass by promoting osteotrophic activity in the bones. Research studies suggest that it also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain. The root is a very good source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Phosphorus is required for cell metabolism, buffer system, bone and teeth. Copper helps restore immunity, prevents anemia, and required for bone metabolism. Further, it contains some of the valuable B-complex vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin. Fresh root also provides moderate amounts of vitamin C (8 mg/100 g).

How to Select:  Celery root is often sold without the stalks attached. Look for roots that are heavy for their size and very firm, with no soft spots.

How to Store:  Celery root keeps in the refrigerator for about one week.

How to Use:  Scrub the whole celery root, then cut away the tangled part at the bottom with a sharp knife. Remove the rough skin with a vegetable peeler or knife. Thinly slice or shred the cream-coloured flesh for salads or slaws, or cut it into wedges and roast with other root vegetables. You can also boil and purée the flesh. If you're not using peeled celery root right away, keep it in a bowl of cold water with a squeezed lemon. The acid will prevent the white flesh from browning.