Apio Tubérculo | Celeriac
Scientific Name: Apium graveolens var. rapaceum
Common Names: Celery Root, Turnip-Rooted Celery
Culinary Use: Celeriac is a root vegetable that is highly prized for its unique flavor and versatility in the kitchen. It can be enjoyed raw or cooked and is often used in soups, stews, gratins, purees, and salads. Celeriac has a distinctive celery-like flavor with nutty undertones, adding depth and complexity to dishes.
Medicinal Use: Celeriac is primarily consumed for its culinary value, and its specific medicinal uses are not widely recognized.
Fun Fact: Celeriac is a variety of celery cultivated specifically for its enlarged, edible root. Unlike traditional celery, celeriac is not grown for its stalks but for its root, which has a knobby and gnarled appearance. It is known for its earthy and aromatic qualities, making it a favorite among chefs for adding flavor and texture to a variety of dishes. Celeriac is popular in European cuisine and is celebrated for its versatility and unique flavor profile.