#Celeriac (Apium graveolens var.rapaceum), also called #turnip-rooted #celery[3] or #knob celery, is a variety ofcelery cultivated for its edible roots, #hypocotyl, and shoots. It is sometimes called celery root.[4] It was mentioned in #Homer's #Odyssey as #selinon.[5] Celeriac is a root #vegetable with a bulbous hypocotyl. In the #Mediterranean Basin and in Northern #Europe, celeriac grows wild and is widely cultivated.[2][3]It is also cultivated in North #Africa, #Siberia, Southwest #Asia, and North America.[2] In North America, the Diamant #cultivar predominates.[6]Celeriac originated in the Mediterranean Basin.[2] Culinary useEdit Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter.[6]However, a growing trend (specifically in #Peruvian and South #American #cuisine) is to use the immature vegetable, valued for its intensity of flavour and tenderness overall. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in #soups, casseroles, and other savorydishes. The leaves and stems of the vegetable are quite flavoursome, and aesthetically delicate and vibrant, which has led to their use as a #garnish in contemporary fine dining. The shelf life of celeriac is approximately six to eight months if stored between 0 °C (32 °F) and 5 °C (41 °F), and not allowed to dry out.[7]However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The #freshness of the vegetable can be determined by viewing the hollowness of the vegetable; a fresh celeriac should not have a hollow centre.[7] The freshness of the vegetable will also be obvious from the taste; the older the vegetable, the less potent the celery #flavour.
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