Aliases: Celery root, knob celery, turnip-rooted celery.
Cousins: Anise, carrots, parsley, and parsnips.
How to choose: Select a firm celeriac that feels heavy for its size. Avoid soft spots, rootlets, and hollow centers. Older celeriac will have a less potent celery flavor than fresher ones.
How to store: Refrigerate whole celeriac in a plastic bag for up to a week. Keep away from ethylene-producers such as apples or pears. Long term storage requires cool & humid conditions.
Supposedly good for: Vitamins K, C, B6, Fiber, Phosphorous, Fiber, Manganese, Potassium.
Trivia: Ancient Greeks, Romans, and Egyptians considered celeriac to have medicinal properties. Celeriac is mentioned in Homer’s Odyssey as selinon.
- Celeri Remoulade
- Celeriac Purée with Truffle Butter
- Celeriac “Anna” with Bacon and Olives
- Celeriac Fries