Apium graveolens var. rapaceum
Knollensellerie
Spanische Bezeichnung: Apionabo

Familie
Doldenblütler (Apiaceae)
Verwendbare Teile
Hauptbestandteile
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Mineralstoffe: Calcium, Magnesium, Kalium
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Vitamine: B-Vitamine, C, K, Beta-Carotin (Provitamin A),
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Sekündäre Pflanzenstoffe: Antioxidantien, Bitterstoffe
Ernte-Hinweise:
Ziehe die Knolle, die mindestens tennisballgroß geworden ist, einfach am Lauf aus der Erde, und schneide die Wurzeln mit einem scharfen Messer entlang der Frucht ab.
Verwendung:
Kochen, Dünsten, Schmoren, Blanchieren, Braten
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z.B.: In Suppen, Salaten, Soßen, Eintöpfen, als „Sellerie-Schnitzel“
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Family
Umbelliferae (Apiaceae)
Parts Used:
Root
Key Constituents:
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Minerals: Calcium, magnesium, potassium,
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Vitamins: B vitamins, C, K, Beta-Carotene (Provitamin A)
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Secundary plant substances: Antioxidants, bitter substances
Harvesting Guidelines:
Simply pull the tuber, which has grown to at least the size of a tennis ball, out of the ground by the barrel and cut the roots along the fruit with a sharp knife.
Use:
Boiling, stewing, blanching, roasting
– in soups, salads, sauces, stews, as „celery schnitzel“
Most people know the typical celery root as a soup vegetable. In total there are about 30 species of celery. The wild form, which originated in the Mediterranean region, was already used as a medicinal plant in ancient Egypt between about 1200 and 600 BC and was also used as a grave offering.