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    Celeriac nutrition facts

    Celeriac, also known as root-celery, is a closely related variety of common leaf celery. It is grown for its delicious, knobby underground root. Root celery is a popular winter-season root vegetable employed as mashed in dishes, in soups, and stews, especially in the country-side of Eastern and North European regions.

    Botanically, it belongs to the carrot or Apiaceae family, in the genus; Apium. Scientific name: Apium graveolens var. rapaceum.

    Celeriac is a biennial (but can grow perennially) and has similar growth habit and appearance as that of leaf-celery. It demands full sun and enough moisture in the soil to flourish. The unique feature, however, is that it develops turnip-like large, gray, globular tuber just underneath the ground surface. Its celery-like leaves feature long, hollow petioles which, however, rarely used in the recipes unlike as in leaf celery.

    Celeriac root features coarse, knobby outer surface covered with tiny rootlets. Inside, its white smooth flesh has celery-like flavor. It measures about 3-4 inches in diameter and weighs about 1-2 pound.

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