Celeriac

Celeriac, also known as celery root, is a variety of turnip-rooted celery (Apium graveolens var. rapaceum) cultivated for its edible roots, hypocotyl, and shoots. It is a biennial plant in the family Apiaceae that has been cultivated as a root vegetable since at least the Middle Ages. The plant is also known as celeriac in British English, knob celery in the United States, and celery root in North America. In Hebrew, it is called סלרי שורש (seleri shoresh). Other relevant translations include céleri-rave in French, knollen-sellerie in Dutch, and Sellerie in German. Celeriac is grown for its edible roots, which have a strong celery flavor and are used in soups, stews, and other dishes. The plant is typically grown as an annual, harvested in the fall of its first year of growth. Celeriac requires a long growing season and cool temperatures, making it well-suited to temperate climates. The plant is typically started from seed indoors and transplanted outdoors after the danger of frost has passed. Celeriac is a nutritious vegetable, high in fiber, vitamin K, and phosphorus, and low in calories.