A member of the parsley family, celeriac (celery root) is a
swollen stem relative of celery that has long been popular in Europe. Celeriac
was introduced in Britain in the early 18th century by writer and
seedsman Stephen Switzer who brought the seed from Alexandria and wrote about
in his book “Growing Foreign Kitchen Vegetables”.
The celery root is versatile, hardier and more disease-resistant
than celery but with more flavor and aroma. It is often grated into salads or
boiled and pureed to add body and flavor to soups and stews.
Low in calories celery root is rich in calcium, potassium
and has small amounts of vitamin C. Celeriac is known to have a calming effect and
is a traditional remedy for skin complaints and rheumatism. It is also said to
restore sexual potency after illness.
The only drawback of celery root is that it is not always
readily available in supermarkets and produce stores.
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