Celery Root

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

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.