Celery Root

Celery root, also known as celeriac or knob celery, is a variety of celery cultivated for its edible roots, rather than its stalks. The plant is scientifically classified as Apium graveolens var. rapaceum. Celery root is characterized by a large, brown, knobby root that is typically peeled before consumption. It has a distinct, earthy flavor and is often used in salads, soups, and stews. In Hebrew, celery root is called גזר (gezer). Other relevant translations include céleri-rave in French, knollselder in Dutch, and Sellerieknolle in German. This vegetable is particularly popular in European cuisine, where it is valued for its versatility and unique taste. Celery root is rich in vitamins and minerals, including vitamin K, vitamin C, and potassium, making it a nutritious addition to various dishes.