Botanical name/plant family: Apium graveolens repaceum
Important practices: Like celery, I should be purchased organically, as conventionally grown versions are likely to have high pesticide residue levels.
Harvest season: Find me from October to February.
Great source of: Vitamins C, K and B6. I’m lower in strachy carbs than most root vegetables, so substituting me in for part of a recipe lowers the overall carbohydrate and calorie content.
Storage methods: Trim my roots and stalks, then wrap me up in plastic and store me in the fridge for up to 10 days.
Peel me and add some lemon juice or vinegar to prevent browning while preparing.
Add me raw to salads
Grate me into a remoulade with mayo, lemon juice and dijon mustard.
Substitute me partially for potatoes in soups, stews, hashes, casseroles, or mash me with them!
I’m also great roasted.
World cuisines: Celeriac is popular in the Mediterranean, especially in France. I’m also especially popular in German cuisine, much more so than in the U.S.!
Pairings: I have a strong, distinct flavor similar to celery, so I’m best paired with other strong flavors to balance me out, such as ginger, dill or horseradish. I’m great with other root vegetables like potatoes, parsnips or turnips, as well as mushrooms, cauliflower and leeks.
I’m one of the oldest root vegetables in history!
I’m technically the same plant as celery, but I’m cultivated for my root instead of my stem.