Apium graveolens var. rapaceum
Celeriac is an unusual and nutritious vegetable with a wide variety of uses. It may offer several health benefits, such as improving bone and heart health and reducing the risk of diabetes.
Some people refer to celeriac as celery root, but it is not the root of a celery stalk.
Other names for celeriac is knob celery and turnip-rooted celery. It belongs to the same plant family as carrots and is related to celery, parsley, and parsnips.
The edible part of the celeriac plant is the root. Inside, the root is pale and resembles a potato or turnip. Its flavor is similar to that of celery and parsley. A person can eat washed and peeled celeriac raw or prepare it using different cooking methods.
All root vegetables are best stored in the ground where they grow and covered with hay where they will stay fresh and ready all winter. Otherwise pack away in a cold root celar packed in damp sawdust.
Celeriac is a versatile vegetable that a person can eat raw or cooked.
Raw celeriac is common in salads. It may be best known for its use in a French dish called celeri remoulade.
It is possible to bake, boil, fry, or steam celeriac. People can also mash celeriac and serve it as a side dish or chop it for inclusion in soups.
Look up the following recipes below: