Country Of Origin: Turkey
Celeriac is available year-round, with a peak season in the fall through winter.
Celeriac has a crisp consistency that transforms into a smooth and tender texture when cooked, similar to the flesh of the cooked potato. Celeriac has a nutty, earthy, and slightly sweet flavour with notes of celery and parsley. Connected to the corm, the plant produces thin, green stems that resemble celery and are topped with small, serrated leaves.
Celeriac can be cut into fries, mashed, roasted as a vegetarian “steak,” boiled and diced for a take on potato salad, pureed for soup, or sliced and baked into chips.
Celeriac is an excellent source of vitamin K, vitamin C, and phosphorus, which can help boost immunity within the body and promote heart health. The raw root is also a good source of vitamin B6, potassium, manganese, and fiber to help with digestion and cleanse the digestive tract.