Celeriac

• A variety of celery which forms an enlarged solid, edible tuber just below the soil surface.
• Brownish white in colour.
• Has a gnarled appearance.
• Leaves and stalks are similar to celery although a little darker in colour.

Celeriac is suited to a variety of preparation methods and may be served raw or cooked. For a salad, the tuber may be peeled and cut into julienne strips. Marinate the strips in French dressing for an hour, drain and mix with mayonnaise. Serve chilled on crisp lettuce leaves.

As a vegetable, peel, dice and boil until just tender, for approximately ten minutes. A little vinegar or lemon juice added to the water will keep the celeriac white. Serve with butter or a cream sauce, or mash like potato. Add cubed celeriac to soups and casseroles for extra flavour.

In Europe, the leaves are also used in a similar fashion to fresh herbs. Once cooked, celeriac has a mild flavour that is similar to celery.

Celeriac requires cool growing conditions and fertilisation. It prefers moist conditions but will not tolerate water-logged soils.

Frequent watering is important as celeriac, like celery, is shallow rooted and a lack of soil moisture can inhibit growth.

Celeriac is believed to have originated in the region around the Mediterranean and has been a popular vegetable in southern Europe, particularly France and Germany, for many years.

Botanical Name: Apium graveolensvar. rapaceum (Umbelliferae)

Alternative Names: Celery root