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Did you know that celeriac is a variety of celery that the ancient Greeks and Egyptians used as a condiment? Today in North America and Europe, celeriac is eaten for its bulb (its root), but back then it was the leaves that were eaten.

Did you know that despite its lumpy and misshapen appearance, celeriac is a great ally of rustic dishes as well as refined dishes? Its delicate and slightly spicy taste enhances the flavors of the dishes.


Celery root is mostly found in winter, from October to April. Choose a heavy, firm ball of medium size that is light-skinned, unblemished, and as smooth as possible. You will see, a ball that is too large sounds hollow and offers a spongy and fibrous flesh.


Celeriac will keep for about three months in the crisper drawer of the refrigerator, but it dries out quickly at room temperature. Cook before freezing to keep for several months.


It takes a third of waste to peel a celeriac. To prevent it from darkening, sprinkle it with lemon juice immediately grated. Celeriac can be cooked in pieces -10 minutes in boiling salted water, 15 minutes steamed or 20 minutes in the oven at 180 degrees Celsius.

Stay healthy

Celeriac is a vegetable that contains a lot of water and only 40 calories per 100g serving. It is an excellent source of vitamin K, vitamin B, vitamin C, copper, manganese, phosphorus and fiber to regulate intestinal transit problems. In addition, researchers have shown that celeriac extracts contain polyacetylenes, compounds that destroy certain cancer cells in vitro. Other studies have shown that the addition of dried, powdered celeriac to the diet of rodents inhibits the loss of bone mass (resorption), an inevitable consequence in aging humans.
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