Celery root, a humble yet incredibly versatile vegetable, often lurks in the shadows of its more popular cousin, the celery stalk. While many are familiar with the crunchy, refreshing stalks, the root remains somewhat mysterious. One of the first hurdles in embracing this knobby, earthy delight is simply knowing what to call it! This article will delve into the alternative names for celery root, exploring its culinary uses, nutritional benefits, and tips for incorporating it into your diet.
The Many Names of Celery Root
The culinary world is rich with regional variations and linguistic nuances, and celery root is no exception. Understanding these alternative names can help you identify this vegetable in different markets, recipes, and cultural contexts.
Celeriac: The Most Common Alias
Without a doubt, the most widely recognized alternative name for celery root is celeriac. This term is prevalent in North America, Europe, and Australia. If you encounter “celeriac” in a cookbook or grocery store, rest assured it’s simply referring to the root of the celery plant, specifically the variety cultivated for its enlarged, edible root.
Knob Celery: A Descriptive Identifier
Another name you might encounter is knob celery. This name accurately describes the vegetable’s appearance: a round, knobby, and often somewhat irregular root. This term is particularly useful for those unfamiliar with celeriac or celery root, as it provides a visual cue.
Turnip-Rooted Celery: Highlighting its Resemblance
Less frequently, you might hear celery root referred to as turnip-rooted celery. This name highlights the visual similarity between celery root and a turnip, both being round, root vegetables. However, it’s important to note that their flavors and textures are distinctly different. Celery root possesses a celery-like flavor with nutty undertones, while turnips have a more pungent, sometimes slightly bitter taste.
German Celery: A Regional Distinction
In some regions, particularly those with a strong German culinary influence, you might find celery root called German celery. This name emphasizes the vegetable’s presence in German cuisine, where it’s a staple ingredient in soups, stews, and salads.
Apio Rábano: A Spanish Term
In Spanish-speaking regions, celery root is often called apio rábano. This translates literally to “celery radish,” which can be a bit misleading as it’s neither a true celery nor a radish. It simply reflects the appearance and flavor profile of the vegetable to some Spanish speakers.
Celery Root vs. Celery Stalks: Understanding the Difference
While both celery root and celery stalks come from the same plant family (Apiaceae), they are distinct cultivars bred for different purposes. Understanding their differences is crucial for appreciating their unique culinary applications.
Cultivation and Appearance
Celery stalks are grown for their elongated, crisp stalks, while celery root is cultivated for its bulbous, underground root. The appearance of the two is drastically different, with celery stalks being bright green and fibrous, while celery root is typically beige or tan, with a rough, knobby exterior.
Flavor Profiles
Both share a characteristic celery flavor, but their intensity and nuances differ. Celery stalks offer a crisp, refreshing, and slightly watery flavor. Celery root, on the other hand, has a more concentrated, earthy, and slightly sweet celery flavor, often described as having nutty undertones.
Culinary Uses
Celery stalks are commonly eaten raw as a snack, added to salads, or used as a flavoring base in soups and stews. Celery root, due to its firmer texture and more intense flavor, is often cooked. It can be roasted, mashed, pureed into soups, or grated into salads.
Culinary Applications of Celery Root
Celery root’s versatility makes it a valuable addition to any kitchen. Its unique flavor and texture lend themselves to a wide range of culinary creations.
Soups and Stews: A Flavorful Foundation
Celery root is a fantastic addition to soups and stews. Its earthy flavor adds depth and complexity, complementing other vegetables and meats. It can be diced and added directly to the pot, or pureed after cooking to create a creamy, velvety texture.
Roasted Vegetables: A Sweet and Savory Treat
Roasting celery root brings out its natural sweetness and nutty flavors. It can be roasted alone or combined with other root vegetables like carrots, parsnips, and potatoes for a delicious and healthy side dish.
Mashed Celeriac: A Creamy Alternative
Mashed celery root is a delicious and lower-carb alternative to mashed potatoes. Its creamy texture and subtle celery flavor make it a satisfying and flavorful side dish. It can be enjoyed plain or enhanced with butter, cream, garlic, or herbs.
Celery Root Remoulade: A Classic French Dish
One of the most popular preparations of celery root is celery root remoulade, a classic French salad. It involves grating or julienning celery root and mixing it with a mayonnaise-based dressing, often flavored with mustard, lemon juice, and capers.
Salads: Adding Texture and Flavor
Raw celery root can be grated or julienned and added to salads for a crunchy texture and a burst of celery flavor. It pairs well with apples, walnuts, and creamy dressings.
Nutritional Benefits of Celery Root
Beyond its culinary versatility, celery root offers a range of nutritional benefits, making it a healthy and wholesome addition to your diet.
Rich in Vitamins and Minerals
Celery root is a good source of various vitamins and minerals, including vitamin C, vitamin K, potassium, and phosphorus. These nutrients play essential roles in maintaining overall health and well-being.
High in Fiber
Celery root is a good source of dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and contributes to feelings of fullness.
Low in Calories
Celery root is relatively low in calories, making it a good choice for those watching their weight. It can be enjoyed in various dishes without adding excessive calories.
Antioxidant Properties
Celery root contains antioxidants, which help protect the body against damage from free radicals. These antioxidants contribute to overall health and may help reduce the risk of chronic diseases.
Tips for Buying and Storing Celery Root
Selecting and storing celery root properly ensures that you get the best flavor and quality.
Choosing the Right Celery Root
When buying celery root, look for firm, heavy roots that are free from soft spots or blemishes. Smaller to medium-sized roots tend to be more tender and flavorful than larger ones.
Proper Storage Techniques
Celery root can be stored in the refrigerator for several weeks. To prevent it from drying out, wrap it in a damp paper towel and store it in a plastic bag.
Preparing Celery Root: A Step-by-Step Guide
Preparing celery root may seem daunting at first, but with a few simple steps, you can easily unlock its culinary potential.
Washing and Peeling
Begin by washing the celery root thoroughly to remove any dirt or debris. Use a vegetable brush to scrub the surface. Then, using a sharp knife or vegetable peeler, carefully peel away the thick outer layer. The peel can be quite tough, so take your time and be careful.
Cutting and Dicing
Once peeled, the celery root can be cut into various shapes and sizes depending on your recipe. It can be diced for soups and stews, julienned for salads, or sliced for roasting.
Preventing Discoloration
Celery root can discolor quickly once peeled, so it’s best to prepare it just before using it. If you need to prepare it in advance, you can toss it with lemon juice or vinegar to help prevent browning.
Conclusion: Embracing the Versatility of Celeriac (and its other names!)
Whether you call it celery root, celeriac, knob celery, or any other regional variation, this humble vegetable offers a wealth of culinary possibilities and nutritional benefits. By understanding its alternative names, its unique flavor profile, and its versatile applications, you can confidently incorporate it into your diet and elevate your culinary creations. So, embrace the earthy secret of celery root and discover the delightful flavors it has to offer.
What are the common names used to refer to celery root?
Celery root, the swollen underground stem of the celery plant, is known by several alternative names, which can sometimes cause confusion. The most common alternative name is celeriac. This name is derived from a combination of ‘celery’ and ‘root,’ clearly indicating its origin and edible part. While ‘celery root’ is widely used and easily understood, ‘celeriac’ is more prevalent in culinary circles and often used in recipes.
Besides ‘celeriac,’ you might also encounter it being referred to as ‘knob celery’ or ‘turnip-rooted celery’. ‘Knob celery’ aptly describes its shape, resembling a large, knobby bulb. ‘Turnip-rooted celery’ highlights the similarity in appearance and the fact that it’s the root, rather than the stalk, that is consumed. Therefore, understanding these various names helps in identifying celery root when shopping or searching for recipes.
Is celery root the same as celery?
While both celery root (celeriac) and celery originate from the same plant family (Apiaceae), they are distinct cultivars bred for different purposes. Celery, the familiar vegetable with crisp stalks, is cultivated for its edible stems and leaves. The roots of the celery plant are edible but less substantial and flavorful compared to those of celery root.
Celery root, on the other hand, is specifically grown for its large, bulbous root. While the stalks and leaves of the celery root plant are also edible, they are typically less tender and flavorful than those of celery. The main focus is on the root, which offers a unique, earthy flavor and a satisfying texture when cooked. Therefore, while related, celery and celery root are distinct vegetables with different culinary applications.
What does celery root taste like?
Celery root boasts a unique flavor profile that is often described as a blend of celery, parsley, and nuts. It has a subtle, earthy sweetness with a hint of celery’s characteristic aroma and a slightly peppery aftertaste. The flavor is not as intense as raw celery stalks, making it more versatile for cooking and blending with other ingredients.
The flavor of celery root can be influenced by how it’s prepared. Raw, it has a crisper, more pronounced celery flavor. Cooked, it mellows out, becoming sweeter and nuttier. It pairs well with rich flavors like butter, cream, and cheese, as well as savory herbs and spices. Its subtle yet complex taste makes it a valuable ingredient in soups, stews, purees, and salads.
How should I store celery root?
Proper storage is essential for maintaining the freshness and quality of celery root. The best way to store it is in the refrigerator’s crisper drawer. Before placing it in the crisper, wrap the celery root loosely in a paper towel or a breathable plastic bag. This helps to prevent it from drying out and maintains humidity without causing it to rot.
When stored correctly, celery root can last for several weeks in the refrigerator. Regularly check for any signs of spoilage, such as soft spots or mold. If the celery root starts to soften, it’s best to use it as soon as possible. Avoid washing the celery root before storing, as excess moisture can shorten its shelf life. Wash and peel it only when you’re ready to use it.
How do you prepare celery root for cooking?
Preparing celery root requires a bit of peeling, as the exterior is often knobby and covered in dirt. Begin by thoroughly washing the celery root under cold running water to remove any soil or debris. Use a vegetable brush to scrub the surface, ensuring that you get into all the crevices.
Next, use a sharp knife to carefully peel the thick outer layer of the celery root. Remove all the rough skin, as it is often tough and bitter. Once peeled, the celery root can be cut into cubes, slices, or other shapes depending on the recipe. It can then be roasted, boiled, mashed, or pureed, offering a versatile base for various dishes.
What are some common culinary uses for celery root?
Celery root is a versatile ingredient that can be used in a variety of culinary applications. It’s commonly used in soups and stews, adding a subtle celery flavor and a creamy texture. It can be diced and added to mirepoix or used as a base for vegetable stocks. Mashed celery root is a delicious and healthy alternative to mashed potatoes, offering a lower-carb option with a unique flavor.
Beyond soups and purees, celery root can also be roasted alongside other root vegetables, adding a delightful earthy note to the dish. It can be grated and used in salads, providing a crisp texture and a subtle celery flavor. Celery root can also be pickled, adding a tangy and crunchy element to sandwiches or charcuterie boards. Its versatility makes it a valuable ingredient for both home cooks and professional chefs.
Is celery root healthy? What are its nutritional benefits?
Celery root is a nutritious vegetable that offers various health benefits. It is low in calories and fat, making it a healthy addition to any diet. It’s a good source of dietary fiber, which aids digestion and promotes satiety. It also contains essential vitamins and minerals, contributing to overall well-being.
Celery root is particularly rich in vitamin K, which is important for blood clotting and bone health. It also provides vitamin C, an antioxidant that supports the immune system. Additionally, it contains potassium, which helps regulate blood pressure, and phosphorus, which is important for bone health and energy production. Including celery root in your diet can contribute to a balanced and healthy lifestyle.