From a surly first glance, celeriac hides, under its rough skin, many health and culinary assets. To discover, or rediscover, throughout the fall and winter, without moderation!
Celeriac identity card
The celery (Apium graveolens) is a biennial vegetable plant belonging to the Apiaceae (umbelliferous) family. 3 types of celery stand out:
The ancestor of celery, cowardly, is native to the salt marshes of the Mediterranean basin. While it has been used since antiquity, whether for its medicinal properties or as part of ritual practices related to the god Linus, the same is not true for celeriac, as we know it. . The first varieties forming large balls as we know them today, were not selected until the 17th century.
The celeriac season
The peak season for French celeriac is between September and March / April.
The varieties of celeriac
Gardeners know that there are several varieties of celeriac. To discover, among others:
- ‘Monarch‘: large round ball with smooth white skin and very firm flesh.
- ‘Giant of Prague ‘ : very voluminous ball, with crunchy flesh, very fragrant.
- ‘Alba‘: round ball of medium size, with a strong taste.
The nutritional qualities of celeriac *
Low in calories (29 kcal per 100 g), celeriac is rich in water (88.80%) and very rich in fiber (4.50 g / 100 g raw), which contributes to intestinal well-being and quickly brings about the feeling of satiety.
As for minerals and trace elements, we appreciate:
to potassium content (15% of NRVs) which participates in the proper functioning of the nervous system and muscles, as well as in maintaining blood pressure;
son selenium intake (15% of NRVs), important for the health of hair and nails, for the balance of the thyroid, the fight against oxidative stress of cells and the immune system
Celeriac also provides a good part of vitamin B9 (19.50% of the NRVs for raw celeriac, against 42.25% for boiled celeriac) beneficial for pregnant women as well as cell renewal, but also vitamin B6, B5, B1 and C (but which will be in reduced quantity, once cooked).
How to choose celeriac?
The ball should be heavy but not too large (the inside may be hollow and the flesh fibrous), firm and not sound hollow. The skin should not have dark spots.
How to store celeriac?
Whole : 7 to 10 days, in the vegetable drawer of the refrigerator, unpeeled, in order to maintain a crunchy and tasty flesh.
Started: 3 to 4 days in the refrigerator. Drizzle the lemon juice on top and place it in an airtight container.
It is possible to freeze the celeriac to keep it for 6 months: first, peel it, cut it into pieces, and blanch it for 2 to 3 minutes.
How to peel celeriac?
The skin of celery root can be tough, fibrous, and difficult to wash off. To peel it, you should use a very sharp knife or peeler. Please note: the skin can be hard to cut. To make the task easier, cut the ball into quarters before operating.
To limit the oxidation of the flesh, immerse the pieces in lemon water.
How to cook celeriac?
Celeriac is eaten:
crunchy, raw, most often grated and seasoned with a mayonnaise or a vinaigrette (celery remoulade, salad of celeriac & carrots with tuna). It can also be cut into thin slices to marinate, carpaccio style.
fondant, cooked in multiple ways: mash, soufflé, fries, stir-fry, soup, pie or stew …
Cooking time :
- 15 to 20 min. in boiling water, depending on the size of the pieces.
- 15 min. steamed, cut into pieces.
- 7 to 8 min. to the pressure cooker.
- 15 min in a pan, once the pieces are blanched.
- 20 min. in the oven cut into fries or cubes (3 to 4 hours whole).
* Sources: ANSES 2020 (Table of nutritional composition of Ciqual foods) / aprifel.com.
** VNR: nutritional reference value, formerly called Recommended Daily Allowance (RDA)
Source: Au Jardin, conseils en jardinage by www.aujardin.info.
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