celery knob
Low in calories (about 42 per 100g) and a good source of fiber, vitamin K, and potassium. Contains beneficial phytochemicals and antioxidants similar to other members of the Apiaceae family.
About
Celery knob, also known as celeriac or celery root (Apium graveolens var. rapaceum), is a cultivar of celery grown primarily for its enlarged, bulbous hypocotyl rather than its leafy stalks. Native to the Mediterranean region, this pale tan to brown knobby root vegetable typically weighs 200-500 grams and features a creamy-white interior when cut. The exterior is characterized by protruding rootlets and fibrous strands that must be trimmed away before use. The flavor is distinctly celery-like but more concentrated, earthy, and slightly nutty, with a texture that ranges from tender to fibrous depending on size and age. Unlike common celery, the entire knob is edible once properly peeled.
Culinary Uses
Celery knob is versatile in both raw and cooked preparations. Thinly sliced or julienned, it serves as the foundation for the classic French remoulade, a cool vegetable salad bound with mustard-mayonnaise. When roasted, braised, or pureed into soups, the vegetable becomes tender and develops a subtle sweetness. It is essential in classic French cuisine as a component of mirepoix when combined with carrot and onion, though the root form offers a more refined, concentrated celery flavor than traditional stalks. The knob also pairs well with cream-based dishes, gratins, and purees, and is frequently used in Central European and Scandinavian cuisines.