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Celery root by John Spottiswood.

This underrated vegetable is a relative of celery that's been developed for its root, which has a pleasant celery flavor. It's popular in France and Northern Europe, where it's usually peeled and cooked in stews or grated and served raw. Many large supermarkets carry celeriac; select smallish roots that are heavy for their size.

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Also known as

  • Celeriac
  • Celery knob
  • Turnip-rooted celery
  • Knob celery
  • Germany celery
  • Soup celery
  • Turnip celery
  • Céleri-rave

Substitutes

turnips OR celery ribs (weaker flavor) OR parsley root OR (in salads of grated vegetables) carrots + dash celery seeds

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