Page 28 - Starkiss 2023 Catalog

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Celery Root/Celeriac
(Apium Graveolens Var. Rapaceum) F M A M J J A S O N D
PRODUCTION CALENDAR J
CELERY ROOT Peak season
Out of season Low Season Available

Celeriac originated in the Mediterranean basin.
Nutrition Facts IT WAS A MEDICINAL CROP IN SOME EARLY CIVILIZATIONS.

It did not become an important vegetable until the end of the Middle Ages.
Celeriac (100g) It became to be largely cultivated in Europe by the end of the 17th century.It was first recorded as a food
plant in France in 1623.
Starkiss is selecting best products from near areas, combining plains and mountains seasonnaliy.Optimal
stage of harvesting is 10/14 centimeters diameter.
Calorie (Kcal) 42
Fats 0,3 g
Carbonhydrates 9,2 g Some suggestions
Proteins 1,5 g
Sodium 100 mg
RAW COOKED
-garnish (leaves in fine dining) -mashed (fine dining)
-in salads(remoulade for example) -roasted (starters with truffles)
-in slaws (with apples or carrots) -baked (fantastic with parsnip)
-stewed (fantastic with beef)
-boiled (in soups)

Benefits for eating celeriac

Celeriac is a plentiful source of vitamins C & K.
-it may help support heart health
-it may help support bone health
-it may help prevent type 2 diabete

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