Tag: Cooking with celeriac

Packed with vitamins, minerals, and dietary fiber, a single cup of raw celeriac provides over 50% of the daily recommended value of vitamin K. This knobby root, often overlooked, is a powerhouse of essential nutrients that contribute significantly to overall health and wellness.

Despite its unappealing and knobby exterior, celeriac (or celery root) is a versatile and flavorful root vegetable, cultivated specifically for its edible base. What is celeriac and what does it taste like is a common question for those unfamiliar with this European staple that offers a delicate, nutty taste and a creamy texture when cooked.

While celeriac and celery share a botanical family (Apium graveolens), they are cultivated for distinct parts of the plant, resulting in significant differences in appearance and culinary function. From a knobby, earthy root to crisp, watery stalks, understanding their variations is essential for home cooks and chefs alike.

Genomic analysis has proven that while celeriac and common celery are from the same plant species, Apium graveolens, they are different cultivars. Many people mistakenly believe the knobby, brown celeriac is simply the root of the familiar green-stalked celery, but this is a common myth.