The suitability of celeriac for freezing is limited by the breakdown of its cell walls during moisture crystallization, which results in the loss of its crisp texture. The product is best suited for use in hot dishes, where flavor and aromatic properties are more important than tissue firmness.
In the reference
16
varieties
crop Celeriac,
where this is mentioned in the description.
The morphophysiological characteristics of celeriac, associated with its high water content, cause changes in the consistency of the root vegetable after thawing. The formation of ice crystals damages the cellular structure, making the product softer and less suitable for raw consumption.
To stabilize quality, preliminary peeling and dicing of the root vegetables are recommended. Short-term blanching of the sliced celeriac helps to better preserve its aromatic characteristics and nutritional properties during prolonged low-temperature storage in a freezer.
Varieties of Celeriac mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.