Celery root

Celery root, also known as celeriac or celery knob in different regions of Latin America, is a root vegetable belonging to the Apiaceae family. It is the bulbous and edible root of the celery plant, with a firm texture and a mild, slightly sweet flavor reminiscent of traditional celery, but with earthy and nutty nuances.

Native to Europe and Southwest Asia, celery root has been cultivated since antiquity and is highly valued in gastronomy for its versatility. It is commonly used in soups, creams, stews, and purées, providing a characteristic flavor and a creamy texture when cooked. It is especially popular in French and Mediterranean cuisine and is increasingly appreciated in contemporary recipes.

In terms of its properties, celery root is low in calories and rich in dietary fiber, which aids digestion. Furthermore, it contains B vitamins, vitamin C, and minerals such as potassium and phosphorus, which contribute to a balanced and healthy diet.

Depending on the country, it may go by different names, such as apio nabo in Mexico and Central America, or simply apionabo in some parts of South America. In all cases, it is an ideal ingredient for those seeking a distinctive and nutritious touch in their culinary preparations.