Celeriac

Apium graveolens, spp.

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Celeriac

A special variety of celery that is cultivated for its tuberous root. A winter vegetable, it should be firm to be at its best. It can be eaten raw in salads, blanched, steamed, boiled, puréed, or stir-fried. Must be peeled. Cut into slices first to peel easily.
  • Low-fat. High in fibre, calcium, phosphorus and vitamin C.