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CeleriacCeleriac

 

BENEFITS

Low in calories with small amounts of vitamins C and B6

 

DRAWBACKS

Not readily available in many supermarkets and produce stores

 

A winter root vegetable, celeriac is a member of the parsley family and is closely related to celery; in fact, its other names include celery root, knob celery, and German celery. Fresh celeriac resembles a large, round, knobby turnip, but when the tough outer skin is peeled away, the flesh is white, with a flavor and odor similar to celery.

 

Celeriac has a mild, celerylike flavor and lends itself to a variety of dishes. For example, it is often grated raw into salads, boiled and pureed to add body and flavor to soups and stews, chopped into poultry stuffing, or sliced, dipped in an egg batter, and sauteed to serve as a meat substitute. It is also served as an accompaniment to haddock, salmon, and spicy pork. The French cut celeriac into thin strips, blanch them, and toss them with a mustard-mayonnaise dressing to make an alternative to celery salad.

 

A half-cup serving of cooked celeriac contains 25 calories, 1.5 g of fiber, 5 mg of vitamin C, and some B6 and phosphorus. It is nutritionally similar to celery, although it contains slightly more folate and iron.

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