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Celeriac

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A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared. Harvested when it reaches 2 pounds or less, the smaller roots are better than larger ones, which can be woody and hollow. This root can be eaten raw or baked, boiled, braised, or sautéed. As a raw vegetable, it is often grated into salads. As a cooked vegetable, celeriac can be a good substitute for potato dishes and it makes a nice complement to potato-cheese dishes. It can be added to risottos and also provide added body to soups, stews, and purees. When preparing, slice off the top and bottom to provide a flat surface for slicing stability and then begin to slice off the outside skin. This vegetable is commonly known as celery root and is also referred to as celery knob, soup celery, Verona celery, and turnip rooted celery.

USDA Nutrition Facts

Serving Size1 cup
Calories42
Protein1g
Total Fat0g
Total Carbohydrates9g
Dietary Fiber1g
Sugars1g
Potassium300mg
Sodium100mg
Cholesterol0mg
Serving Size1 cup pieces
Calories27
Protein0g
Total Fat0g
Total Carbohydrates5g
Potassium173mg
Sodium297mg
Cholesterol0mg
Serving Size1 cup pieces
Calories27
Protein0g
Total Fat0g
Total Carbohydrates5g
Dietary Fiber1g
Potassium173mg
Sodium61mg
Cholesterol0mg

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