Organic Celeriac
Apium graveolens var. rapaceumClinical Encyclopedia
Celeriac, also known as celery root, is a root vegetable with a unique flavor and texture, rich in vitamins and minerals. It is often used in soups, stews, and salads.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Celeriac can be eaten raw in salads, roasted, mashed, or used in soups. Peel the skin before cooking or eating.
Smart Selection & Storage
Choose firm, heavy celeriac with no soft spots or blemishes. The skin should be smooth and unwrinkled.
Store in a cool, dark place or in the refrigerator, wrapped in a damp cloth to maintain moisture.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Has anti-inflammatory and antioxidant properties.
May help reduce inflammation and support cardiovascular health.
"Celeriac was cultivated in Europe since antiquity and was used as a medicinal plant before becoming a popular food."
Myths vs Realities
Healthy Recipes
Celeriac and Apple Slaw
A refreshing slaw combining the earthy flavor of celeriac with the sweetness of apples, perfect for a light lunch or side dish.
- 1 medium organic celeriac, peeled and julienned
- 2 organic apples, cored and julienned
- 2 tablespoons organic apple cider vinegar
- 1 tablespoon organic honey
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a large bowl, combine the julienned celeriac and apples.
- 2. In a small bowl, whisk together the apple cider vinegar, honey, salt, and pepper.
- 3. Pour the dressing over the celeriac and apple mixture, toss well, and garnish with fresh parsley before serving.
Roasted Celeriac Steaks with Chimichurri
Thick slices of celeriac roasted to perfection and topped with a vibrant chimichurri sauce for a hearty, plant-based main dish.
- 1 large organic celeriac, sliced into 1-inch thick steaks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1. Preheat the oven to 400°F (200°C).
- 2. Brush the celeriac steaks with olive oil and season with salt and pepper, then roast for 25-30 minutes until golden brown.
- 3. While the celeriac is roasting, blend the parsley, cilantro, garlic, red pepper flakes, and red wine vinegar in a food processor until smooth. Serve the steaks topped with chimichurri.
Celeriac Mash with Garlic and Thyme
A creamy and flavorful alternative to traditional mashed potatoes, this celeriac mash is infused with garlic and thyme.
- 1 medium organic celeriac, peeled and cubed
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup unsweetened almond milk
- Salt and pepper to taste
- 1. Boil the cubed celeriac in salted water until tender, about 15-20 minutes.
- 2. Drain and return to the pot, adding minced garlic, thyme, and almond milk.
- 3. Mash until smooth and creamy, seasoning with salt and pepper to taste.
Celeriac and Carrot Soup
A warming and nutritious soup that blends the unique flavors of celeriac and carrots, perfect for a cozy meal.
- 1 medium organic celeriac, peeled and diced
- 2 large organic carrots, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- 2. Add the diced celeriac and carrots, cooking for another 5 minutes.
- 3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender. Blend until smooth and season with salt and pepper.
Celeriac and Quinoa Salad
A protein-packed salad featuring roasted celeriac and quinoa, tossed with a zesty lemon dressing for a nutritious meal.
- 1 cup cooked quinoa
- 1 medium organic celeriac, peeled and cubed
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1. Preheat the oven to 400°F (200°C) and toss the celeriac cubes with olive oil, salt, and pepper. Roast for 25 minutes.
- 2. In a large bowl, combine cooked quinoa, roasted celeriac, walnuts, and cranberries.
- 3. Drizzle with lemon juice, toss well, and serve warm or chilled.
Celeriac Fries with Spicy Aioli
Crispy baked celeriac fries served with a zesty aioli, offering a healthier twist on traditional fries.
- 1 large organic celeriac, cut into fries
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 1 tablespoon sriracha
- 1 clove garlic, minced
- 1. Preheat the oven to 425°F (220°C) and toss celeriac fries with olive oil, salt, and pepper. Spread on a baking sheet.
- 2. Bake for 30-35 minutes, flipping halfway, until crispy.
- 3. In a small bowl, mix Greek yogurt, sriracha, and garlic for the aioli. Serve with fries.
Celeriac and Lentil Stew
A hearty stew packed with protein-rich lentils and celeriac, perfect for a filling and nutritious dinner.
- 1 medium organic celeriac, diced
- 1 cup green lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 1. In a large pot, sauté onion until translucent, then add carrots and celeriac, cooking for another 5 minutes.
- 2. Stir in lentils, broth, cumin, salt, and pepper, bringing to a boil.
- 3. Reduce heat and simmer for 30-35 minutes until lentils are tender.
Celeriac and Beetroot Salad
A vibrant salad combining roasted celeriac and beetroot, dressed with a tangy vinaigrette for a nutritious side dish.
- 1 medium organic celeriac, peeled and cubed
- 2 medium organic beetroots, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Mixed greens for serving
- 1. Preheat the oven to 400°F (200°C) and toss celeriac and beetroot with olive oil, salt, and pepper. Roast for 30-35 minutes.
- 2. In a bowl, whisk together balsamic vinegar, salt, and pepper.
- 3. Toss the roasted vegetables with the vinaigrette and serve over mixed greens.
Celeriac and Spinach Frittata
A protein-rich frittata featuring sautéed celeriac and spinach, perfect for breakfast or a light lunch.
- 1 medium organic celeriac, grated
- 2 cups fresh spinach
- 6 organic eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 375°F (190°C). In an oven-safe skillet, heat olive oil and sauté grated celeriac until softened.
- 2. Add spinach and cook until wilted. In a bowl, whisk together eggs, milk, salt, and pepper, then pour over the vegetables.
- 3. Cook on the stovetop for 2-3 minutes, then transfer to the oven and bake for 15-20 minutes until set.
Frequently Asked Questions (FAQ)
What is celeriac?
Celeriac is a root vegetable that is a variety of celery, known for its bulbous root.
How do you prepare celeriac?
Peel the skin and cut it into cubes for cooking, or slice it thinly for salads.
Is celeriac low in calories?
Yes, celeriac is low in calories, making it a great option for weight management.
Can you eat celeriac raw?
Yes, celeriac can be eaten raw, often in salads or as a crunchy snack.
What nutrients are in celeriac?
Celeriac is rich in vitamins C, K, and several B vitamins, as well as minerals like potassium and calcium.
How should celeriac be stored?
Store celeriac in a cool, dark place or in the refrigerator to maintain freshness.
Is celeriac good for digestion?
Yes, its high fiber content supports digestive health.
What are the health benefits of celeriac?
Celeriac is rich in antioxidants and may help reduce inflammation and support heart health.