Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root.
It was mentioned in Homer's Odyssey as selinon.
Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America. In North America, the Diamant cultivar predominates. Celeriac originated in the Mediterranean Basin.
Culinary use
Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes.
The shelf life of celeriac is approximately six to eight months if stored between 0°C (32°F) and 5°C (41°F), and not allowed to dry out.
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