celery roots or kohlrabi
Celery root is a low-calorie vegetable rich in fiber, vitamin K, and potassium, with notable antioxidant compounds. Kohlrabi provides vitamin C, fiber, and potassium while remaining very low in calories; both vegetables are excellent sources of dietary fiber and beneficial plant compounds.
About
Celery root, also known as celeriac (Apium graveolens var. rapaceum), is a cultivated variety of celery prized for its bulbous, knobby root rather than its stalks. Native to the Mediterranean region, this cream-colored root vegetable develops underground as a swollen hypocotyl and can range from the size of a tennis ball to a grapefruit. The exterior is rough and covered with fibrous rootlets that must be peeled away to reveal the dense, cream-colored flesh beneath. Celery root possesses an intensely aromatic, celery-like flavor with subtle undertones of parsnip and a slightly nutty finish.
Kohlrabi (Brassica oleracea var. gongylodes) is a cool-season cruciferous vegetable whose edible portion is a swollen stem rather than a true root. Originating in the Mediterranean and becoming particularly popular in German and Central European cuisine, kohlrabi resembles a small turnip with pale green or purple skin and tender, light-colored flesh. The name derives from German "Kohl" (cabbage) and "Rabi" (turnip), reflecting its hybrid appearance and botanical classification within the cabbage family.
Culinary Uses
Celery root serves as a foundational vegetable in classic French and European cuisine, where it is most commonly puréed into creamy soups and veloutés, or roasted alongside meats and poultry. Its intense celery aroma makes it indispensable in stocks, broths, and the mirepoix family of aromatics. Thinly sliced, it features in the French dish céleri rémoulade, a traditional accompaniment to charcuterie. Celery root also mashes well with potatoes and integrates into gratins.
Kohlrabi, when young and tender, is eaten both raw and cooked. Its mild, slightly cabbage-like and faintly sweet flavor suits stir-frying, steaming, braising, and roasting. In Central European and Indian cuisines, kohlrabi leaves (stems and foliage) are equally prized and prepared as a leafy green vegetable. Raw kohlrabi slices may be served in salads or as crudités, while the cooked vegetable pairs well with butter, cream-based sauces, and Asian condiments.