Product description
Celeriac, also called celery root, is one of cooking's best-kept secrets. Beneath its rough, knobbly skin lies firm, creamy-white flesh with a subtle, refined flavour — somewhere between celery and hazelnut, with none of the stringiness of celery stalks.
WHAT MAKES IT SPECIAL
Celeriac is remarkably versatile and lower in starch than potato, making it a lighter alternative for mash and gratins. Roasted, it turns sweet and golden; raw and shredded, it becomes the classic French celeriac remoulade; pureed, it makes a silky, elegant soup. It is a source of fibre and notably rich in Vitamin K.
SOURCED FROM ITALY
Grown in Italy and air-freighted to the UAE for freshness. [Confirm farm and any organic certification with supplier before using in live copy.]
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 42 kcal | — |
| Carbohydrates | 9.2 g | 3% |
| of which sugars | 1.6 g | — |
| Dietary fibre | 1.8 g | 6% |
| Protein | 1.5 g | 3% |
| Total fat | 0.3 g | 0% |
| Vitamin K | 41 µg | 34% |
| Vitamin C | 8 mg | 9% |
| Potassium | 300 mg | 6% |
| Phosphorus | 115 mg | 9% |
*%DV on a 2,000 kcal adult reference diet; approximate USDA values, varies with variety/ripeness. Celeriac is a source of fibre and is notably rich in Vitamin K. It is lower in starch than potato.
HOW TO SELECT & STORE
Store: refrigerate in the crisper for up to 1-2 weeks.
Look for: firm, heavy roots; lighter ones can be spongy inside.
Prep: peel away the knobbly skin with a knife; rub cut surfaces with lemon to prevent browning.
Keep unwashed until ready to use.
HOW TO USE & SERVE — UAE & INTERNATIONAL
- Celeriac is a versatile, elegant root for UAE and European-style cooking.
- Mash & puree: peel, cube, boil and mash with butter (alone or with potato) for a lighter, nutty mash; or blend into a silky puree.
- Roasted: cube, toss with olive oil and roast until golden and sweet.
- Soup: simmer with stock and cream and blend smooth - a restaurant-style starter.
- Remoulade (classic French): peel and shred raw, then toss with mustard mayonnaise and lemon - a crisp, fresh salad.
- Chips & gratin: slice thin for celeriac gratin or oven chips.
Pairs beautifully with apple, mustard, thyme and roast meats.
