Michigan State University Extension
Preserving Food Safely - 01600690
10/13/97

### CELERIAC-GENERAL INFORMATION

        Celeriac  is  not one of our more  popular  vegetables,

    perhaps
     because it resembles an unwashed horseradish  root.

    Yet
     beneath  its unattractive,  unglamorous  shell  lies  a

    flavorful,
     crisp, cream-colored, smooth-textured flesh that

    tastes
     like celery.   Celeriac  can  be  used  raw in fresh

    salads
     or  as  a  cooked  vegetable  and  is  an  important

    ingredient
    in soups.   Celeriac is  very popular in northern

    Europe.
     Here at home, fresh  celeriac  is  available  every

    month
    but June  and July.

        When harvested, celeriac looks like coarse green celery

    attached
     to a rough-looking bulbous root.   In late  summer

    and
     early fall it comes to market usually tied in   bunches

    that
     have  three  knobs  and  with  the  celery-like greens

    attached.
      The  greens are too coarse to use raw   as table

    celery,
     but if they are fresh and have not begun to yellow,

    they
     make a fine soup green.   After the first  frost,  the

    celeriac
    is shipped to market minus the greens and sold as a

    root
    vegetable by the pound.

        Select  firm medium-sized knobs;  small ones  have  too

    much
     waste when peeled and large knobs are apt to be hollow

    or
    woody.   Pressure on any darker areas   of the skin  will

    expose
     decay  that otherwise might be hidden by  the  rough

    exterior.

         When served raw,  the exposed flesh tends to discolor.

    The
     discoloration can be retarded by adding a few drops  of

    vinegar
    or lemon juice.  When cooking celeriac, they will be

    easier
    to peel after they have been boiled.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.