Vegetable

Celeriac

Celeriac (celery root) is a knobbly, pale storage root with concentrated celery aroma and creamy, nutty flesh when cooked. Raw matchsticks go into rémoulade; cooked it purees silkily, roasts, and soups. Peel thickly—dirt hides in the folds. Acidulated water stops browning. Classic French céleri rémoulade and mash with potato are signature uses; also excellent with apple, mustard, hazelnuts, and cream.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Skin

Tuber

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Monarch

Brilliant

Apium graveolens

Alabaster

Diamant

Prinz

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CeleryDenseEarthyMildNuttyPale

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 35.1

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 18.9 mg
Salt 0.05 g
Total Carbohydrate 7.53 g
Dietary Fibre 2.38 g
Total Sugars 3.07 g
Complex / starch 2.03 g
Protein 2.12 g
Water 93.7 g

Detailed nutrients

Energy 35.1 kcal
Water 93.7 g
Carbohydrates 7.53 g
- Sugars 3.07 g
  - Monosaccharides 2.14 g
  - Disaccharides 0.92 g
- Starch 2.03 g
  - Amylose 0.51 g
  - Amylopectin 1.52 g
  - Digestible Starch 1.73 g
  - Resistant Starch 0.2 g
- Fibre 2.38 g
  - Soluble Fibre 0.83 g
  - Insoluble Fibre 1.55 g
Protein 2.12 g
- Plant Protein 2.01 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
  - Omega-6 0.08 g
Vitamins 108 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.66 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 31.6 µg
- Vitamin C 27 mg
- Vitamin E 0.41 mg
- Vitamin K 25.6 µg
Minerals 409 mg
- Major Minerals 403 mg
  - Calcium 42 mg
  - Sodium 18.9 mg
  - Potassium 342 mg
- Trace Minerals 6.1 mg
  - Iron 0.7 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 27 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.66 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 31.6 · vitamin-e: 0.41 · vitamin-k: 25.6 ·

Minerals

Sodium: 18.93 · Potassium: 342 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Celeriac.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCE

Mediterranean celery types were grown for leaf and seed; swollen-root forms came later.

1600IT

Italian and northern European gardeners selected turnip-rooted celery for winter storage.

1800FR

French cuisine codified céleri-rave rémoulade and purees as bistro classics.

1990

Chefs revived celeriac mash and roast as a refined alternative to potato.