big celery roots
Low in calories but a good source of dietary fiber, potassium, and vitamin K. Contains several phytonutrients and antioxidants associated with anti-inflammatory properties.
About
Celeriac, commonly known as celery root or big celery root, is the enlarged, knobby underground stem (hypocotyl) of Apium graveolens var. rapaceum, a cultivar of the common celery plant. Native to the Mediterranean region, this cream to pale brown root vegetable develops a dense, starchy interior with a subtle celery-like aroma and slightly nutty, earthy flavor. The exterior is characterized by prominent rootlets and a rough, irregular surface, while the interior flesh is compact and pale ivory. Unlike its leafy celery relative, celeriac is cultivated specifically for its substantial root development rather than its stems.
Culinary Uses
Celeriac is prized in European cuisines, particularly French, German, and Eastern European cooking. It is commonly puréed into soups, roasted as a side dish, or thinly sliced for gratins. The root's mild, slightly nutty flavor complements both cream-based preparations and light vegetable dishes. Raw celeriac can be shredded for slaws and salads, particularly the classic French remoulade preparation. It is also used in stocks and braises to add body and subtle celery character. The vegetable pairs well with mustard, cream, thyme, and other robust aromatics.