CELERIAC

An ideal root for winter soups and salads, celeriac is little used in Italian cuisine but is an important and widespread food in the gastronomic traditions of Northern European countries. With its neutral and delicate flavour, it can be an excellent side dish (baked, fried, au gratin) but also the main ingredient in a wide variety of soups.

Consisting of 90% water, it has very low calorie content (only 23 per 100 grams). Celeriac has good amounts of vitamins (A, B and C) and many minerals, such as iron, copper, phosphorus, selenium and potassium, which have a remineralising and antioxidant effect.