Other names: Celery Root
Translations: Selerijas, Salierai, Ţelină, Celera, Cần củ, Seler, Knolselderij, Knollselleri, Aipo, Сельдерей, Ραπανοσέλινα, Celer, 芹菜, Api nap, Zelena, Zeler, Sedano rapa, Rotselleri, Целер, 根用セロリ, Céleri-rave, Sellerie, Knoldselleri, Apio nabo, Селера, Juuriselleri, Целина с едри глави
Knobby bulbous root vegetable usually sold with a bit of soil still ont he exterior. The interior has a firm flesh that is similar on texture to radishes.
Colors: Greenish brown exterior, white interior
Flavors: Sweet, Earthy, Celery, Parsley, Nutty
Mouthfeel: Crunchy raw, Soft cooked
Food complements: Potatoes, Butter, Beef
Substitutes: Parsley root, Celery, Turnips, Parsnips, Carrots
Selecting and Buying
Seasonality: january, february, march, opctober, november, december
Peak: january, february, november, december
Choosing: Look for whole bulbs that a firm when squeezed and don't have too many spots or holes in the sides.
Buying: Widely available in supermarkets and in season in farmers markets.
Preparation and Use
Slice or shave thinly and include in salads. Coat in oil and oven roast by itself or with other root vegetables. Add to stews with meats. Puree into cream soups. Mash like mashed potatoes.
Cleaning: Wash the roots to remove as much dirt as possible, then cut away the exterior smaller root threads and skin until only the white interior flesh is left. You can do this with a paring knife or a potato slicer.
Conserving and Storing
Keep refrigerated in the fevetable bin or in an open plastic bag. Will store well for 2-3 weeks.