Celeriac (Scientific name: Apium Graveolens) is a vegetable belonging to the Umbelliferae or Apiaceae family; vegetables such as carrot, celery, fennel and dill belong to this group. It a vegetable that in our latitudes is planted in spring and harvested between autumn and winter.
In the culinary sphere, the root is mainly used of this plant: it has a typical round, knobby shape, brown in color, with a very fragrant white paste inside. The benefits in nutrition are many. First of all, it is very rich in water, almost 90 percent; in addition, 100 gr of the root provides about 50 percent of the daily requirement of certain key minerals such as phosphorus, manganese, potassium and magnesium. The vitamin C content is significant, especially when consumed raw and freshly harvested, to protect the immune system and as an adjuvant for building connective tissue (bones, tendons and ligaments etc.). Celeriac also has an important concentration of vitamin B6, which is essential for our metabolism and protein synthesis. Finally, and relevant is the contribution of vitamin K, which intervenes in coagulation processes and as an adjuvant to vitamin D in bone calcification. It is exploited in diets aimed at regulating body weight since it is a negative-calorie product: 100g of Celeriac provides about 16 calories, but in the process of breaking down this 100g goes to use about 14 calories. Thus, 100g of Celeriac provides only 2 calories.
In eating habits, how can we use it?
After cleaning the outer part of the root or Rhizoderma, it can be simply grated and combined with a green leafy vegetable such as arugula or lettuce, or steamed, baked or boiled.
A tasty recipe that can also be offered to children, who are often reluctant to try new vegetables, are Celeriac chips.
For the recipe click ⇒ CHIPS OF celeriac
(Article and recipe by Dr. Paolo Gallo)
