Celery Root vs Jicama: All the Differences!
04.09.2023 - 04:45
/ balconygardenweb.com
/ Dhruvdeep
Celery Root vs Jicama – well, this is quite a topic of discussion for many gardeners and we are here to make things easy for you once and for all!
Celery root, also known as celeriac, is a root vegetable that is closely related to celery. It is cultivated for its underground tuber, which has a similar flavor profile to celery but is more earthy and nutty.
This vegetable is especially popular in European cuisines and is gaining traction in the United States as well.
Celery root is a knobby, brown-skinned vegetable that resembles a turnip. Its flesh is off-white and has a crisp texture. The root typically weighs between 1 to 4 pounds and can be up to 5 inches in diameter.
Jicama (pronounced HEE-ka-ma) is a root vegetable native to Mexico and Central America. Also known as the Mexican yam bean or Mexican turnip, jicama has gained popularity in the United States and other parts of the world for its crisp texture and mildly sweet, nutty flavor.
The plant belongs to the legume family and is primarily grown for its large, tuberous root.
Jicama is a round or oblong-shaped vegetable with a thin, brown skin and a crisp, white flesh. The roots can weigh anywhere from 1 to 6 pounds, and its exterior texture resembles that of a potato or turnip.
While both can be eaten raw and have a crunchy texture, their flavors differ slightly. Celery root has a more earthy, celery-like taste, while jicama is sweeter. They can sometimes be substituted for each other, depending on the recipe.
Both celery root and jicama can be consumed raw and are often used in salads and slaws.
Celery root can last up to 3 weeks in a cool, dark place. Jicama can be stored for 1-2 weeks at room temperature and up to 4 weeks when refrigerated.
Both vegetables have a tough,