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By Harold McGee
Published 2004
Celery root or celeriac is the swollen lower portion of the main stem of a special variety of celery, Apium graveolens var. rapaceum. Roots project from a knobbly surface that requires deep peeling. Celeriac tastes much like celery thanks to the same oxygen-ring aromatics, and contains a moderate amount of starch (5–6% by weight). It’s usually cooked like other root vegetables, but also finely shredded to make a crunchy raw salad.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.