Celeriac, also known as turnip-rooted celery or knob celery, is a variety of the celery family cultivated for its edible roots and shoots. It is a tuberous beige-skinned root that grows beneath the surface of the soil with white flesh and a very earthy, pungent flavour similar to a cross between celery and parsley. It is referred to as the cooking celery of Northern Europe.
Celeriac is low in saturated fat and very low in cholesterol. It's a good source of potassium, phosphorous, dietary fibre and vitamins B6 and C. Smaller bulbs are about the size of an apple, but can grow as big as a rockmelon. They are best picked when younger and more tender. Unlike many root vegetables, celeriac contains only small amounts of starch (5–6% by weight). Celeriac is perfect with chicken, fish, olive oil, mayonnaise, tomato, lentils, apples, parsley, bay leaves, thyme and pears.
Although not overly attractive, it is very versatile and can be peeled and diced, used raw in salads or on a crudite platter, steamed or boiled, roasted or stewed, mashed like a potato or simply diced and served cooked.
Keen to cook with celeriac? Try celeriac, pear and blue cheese soup or use the recipe search on the Adelaide Farmers' Market to find other recipes.