Celeriac

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Apium graveolens var. rapaceum
Céleri-rave-fendu.jpg
A celeriac hypocotyl sliced in half, and with the greens removed
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Apium
Species: A. graveolens
Variety: rapaceum
Cultivars[1][2]
  • Bergers White Ball
  • Diamant
  • Giant Prague
  • Goliath
  • Ibis
  • Kojak
  • Monarch
  • Prinz
  • Snow White

Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery[3] or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root.[4]

It was mentioned in Homer's Odyssey as selinon.[5]

Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated.[2][3] It is also cultivated in North Africa, Siberia, Southwest Asia, and North America.[2] In North America, the Diamant cultivar predominates.[6] Celeriac originated in the Mediterranean Basin.[2]

Culinary use

Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter.[6] However, a growing trend (specifically in Peruvian and South American cuisine) is to use the immature vegetable, valued for its intensity of flavour and tenderness overall. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes. The leaves and stems of the vegetable are quite flavoursome, and aesthetically delicate and vibrant, which has led to their use as a garnish in contemporary fine dining.

The shelf life of celeriac is approximately six to eight months if stored between 0 °C (32 °F) and 5 °C (41 °F), and not allowed to dry out.[7] Having said that, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The freshness of the vegetable can be determined by viewing the hollowness of the vegetable; a fresh celeriac should not have a hollow centre.[7] The freshness of the vegetable will also be obvious from the taste; the older the vegetable, the less potent the celery flavour.

See also

References

  1. "Growing Crops: Celery and Celeriac". Urban Organic Gardening. 17 June 2011. Retrieved 28 January 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. 2.0 2.1 2.2 2.3 Schuchert, Wolfgang. "Celeriac (Apium graveolens L. var. rapaceum)". Crop Exhibition. Max Planck Institute for Plant Breeding Research. Retrieved 28 January 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. 3.0 3.1 Public Domain Chisholm, Hugh, ed. (1911). "Celery". Encyclopædia Britannica (11th ed.). Cambridge University Press. Retrieved 31 January 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. Watson, Molly. "All About Celery Root (Celeriac)". localfoods.about.com. Retrieved 29 April 2014.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. "eat celery root". eattheseasons.com. 2010. Retrieved 29 April 2014.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. 6.0 6.1 "Celeriac (Apium graveolens rapaceum)". Desirable Vegetable Varieties, By Vegetable. The Owlcroft Company. Retrieved 28 January 2012.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  7. 7.0 7.1 "Small-scale postharvest handling practices - A manual for horticultural crops - 3rd edition". FAO Agriculture and Consumer protection. March 1995. Retrieved 29 April 2014.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>

External links

de:Echter Sellerie#Knollensellerie

it:Sedano rapa