Celeriac

Apium graveolens

vegetable · root

A large, knobbly, fragrant ball, the same species as stalk celery, selected for its root; it came to France from Italy in the Renaissance. Grated raw in rémoulade or puréed. It provides fructans and falcarinol.

Origin

Mediterranean basin

Season (United States)

October to March · grows in your region

Preparation

The thick skin is removed; the leaves on top are eaten like celery leaves.

Molecules

Fructans (inulin, FOS) · FalcarinolIn small amounts, not counted Vegetable nitrates · Phthalides

Did you know?

Its Latin name, graveolens, means “heavy-smelling, strong-smelling”; and “celery” comes from the Lombard seleri.