- Autumn Beet / Turnip
- Beans, green
- Beet Root
- Black Salsify
- Bok Choy
- Brussels Sprouts
- Cabbage Turnip
- Chinese Cabbage
- Garden Turnip / Spring Turnip
- Head Lettuce
- Iceberg Lettuce
- Kale / Curly Kale
- Kohlrabi Root
- Lamb's Lettuce
- Oak Leaf Lettuce
- Radish (white)
- Red Pepper
- Romanesco Broccoli
- Salad Rocket
- Savoy Cabbage
- Spring Onions (Scallions)
- Sugar Peas
- Swiss Chard
- Vegetable Sprouts
Celeriac belongs to the family of root vegetables. The thick, tuberous root forms following the development of the top leaf stalks. Its typical celery flavour is due to its high percentage of essential oils.
Celeriac is a good storable vegetable and can easily be kept for a long time. Its thick skin is peeled away before eating.
Celeriac can be processed raw for a delicious salad or used in cooking soups, stews or other salads. When cut and in contact with the air, celery may change to a brown-greyish colour. A drizzle of lemon juice or vinegar prevents discoloration.
Celeriac is a very healthy food, thanks to is high mineral content, such as iron and calcium. In addition, it contains a large amount of vitamin E, niacin, pantothenic acid and B vitamins.
Season: Year round. Harvested from July to November.
Nutritional Value Tableper 100 g edible portion
|28 kcal||Protein 1.5 g||Sodium 100 mg||C 8 mg|
|118 kJ||Fat 0.3 g||Potassium 321 mg||E 0.4 mg|
|2 Carbohydrates.4 g||Calcium 43 mg||Folate 40 µg|
|Dietary Fibre 5 g||Phosphorus 63 mg||Niacin 0.8 mg|
|Magnesium 12 mg||Pantothenic Acid 0.5 mg|
Energy: 28 kcal, 118 kJ
Nutrients: Protein 1.5 g, Fat 0.3 g, 2 Carbohydrates.4 g, Dietary Fibre 5 g
Minerals: Sodium 100 mg, Potassium 321 mg, Calcium 43 mg, Phosphorus 63 mg, Magnesium 12 mg
Vitamins: C 8 mg, E 0.4 mg, Folate 40 µg, Niacin 0.8 mg, Pantothenic Acid 0.5 mg
Did you know...?
The celeriac’s leaves are delicious seasoning herbs and can be used to flavour broths and soups.
1 portion a day corresponds to:
½ of a small celeriac